These chocolatey bats will fly off the table before you can say boo!

Preparation Time: 30min
Cooking Time: 10min, plus 1hr freezing
Makes: 12

1. Gently heat the double cream and butter in a small pan. Remove from the heat just before boiling and add the dark chocolate, stirring until melted. Pour into a small container and freeze for 1hr, until solid.
2. Remove from the freezer and leave to stand for 5-10min. Using a tablespoon or melon baller, scoop out 12 balls onto a tray. Return to the freezer for 30min, then remove and smooth the balls with a palette knife if necessary.
3. Spoon 2tbsp cocoa powder, 2tbsp chocolate vermicelli and 3 tbsp desiccated coconut onto separate plates. Gently turn the truffles in the different coatings, covering 4 in the cocoa powder, 4 in the vermicelli and 4 in the coconut.
4. One by one, split 6 Oreo chocolate cookies in half with a knife, so you have 12 rounds. Break each biscuit in half and gently push into the truffles to make wings. Press 2 white chocolate chips into each truffle, then dot with chocolate writing icing for the eyes. Press a halved raisin onto each truffle as a nose, then 2 white chocolate flakes for teeth. Chill until ready to serve.