Chop your chocolate into shards
Heat oat cream to a simmer. Pour the cream over the chocolate and stir until melted and completely smooth
Chill the ganache for 15 minutes, then scoop into truffles using a teaspoon. Roll them using your hands but work quickly as your body temperature will melt the chocolate
For the toppings, dip the truffles in yogurt for a sticky base and decorate with matcha, salted nuts and dried berries
