BUT, if you didn’t take my advice and you’re using chocolate chips there is a way to solve this problem. Simply add about 1/4 cup WARM milk to the chocolate and stir until smooth and thinned.
4. To dip, place an Oreo ball on a fork and dunk into melted chocolate. Turn to coat if necessary. Use a toothpick or chopstick to wipe excess chocolate from the bottom of each ball. Place on waxed paper. If needed, use a toothpick to score the outside of the truffle, separating the ball from any pooled chocolate. Allow to set (about 1 hour). Store at room temperature for a few days or in the fridge for up to a week.