Prosecco Oatbran Chocolate Truffles

Toast the oatbran in a dry frying pan over a medium heat for a few minutes until it starts to turn golden. Move the oatbran around the pan to prevent it from burning, then remove from the heat. Set a small handful of the toasted oatbran to one side.

Finely chop the chocolate and add it to a small glass bowl. Pour over the boiling water and stir until the chocolate has melted and is smooth. Add the prosecco and toasted oatbran and stir thoroughly to combine.

Put the ice cubes into a larger mixing bowl and sit the small bowl with the melted chocolate in it on top of the ice. Stir the melted chocolate continuously – this will take a few minutes but keep stirring as it will suddenly thicken. Then remove the chocolate bowl from the ice as soon as it starts to thicken – it should be just thick enough to mould into round truffles. Note – if the chocolate thickens too much, melt it in the microwave at 600watts in 20 second increments, until it is malleable.

Take a heaped teaspoon size of the truffle mix and using your hands roll it into a ball. Set the truffle on a lined plate. Repeat this process with the remaining chocolate. When you have made all the truffles place them in the fridge to chill.

Meanwhile melt the 70g of dark chocolate with the coconut oil in a small bowl for the truffle coating. You can either melt the chocolate in the microwave or in a bain-marie. Once melted stir well.

Remove the chilled truffles from the fridge and carefully dip each truffle into the melted chocolate. Roll each truffle around until evenly coated in the melted chocolate. Remove the truffle from the bowl and set back onto the grease-proof paper, sprinkle to top of the truffle with some of the remaining oatmeal. Place to one side to set.

Store in an airtight container and eat within 4 days.