Let's start with the milk chocolate truffles... Chop up the malt-filled chocolate bars finely, put into a heatproof container, and microwave until melted.

Mix until evenly dissolved, add the heavy cream and mix well.

Add the diced almonds and mix again. Chill for 5 to 10 minutes until the mixture is of a consistency which can be formed easily.

While the milk chocolate truffle mixture is chilling, make the strawberry cream cheese version. Have the cream cheese at room temperature.

Chop up the strawberry chocolate bar in the same way, put into a heatproof container and microwave until melted.

Add the cream cheese to the melted chocolate and mix well. Crush the biscuit and mix it in too. Chill in the refrigerator.

Take out the milk chocolate truffle mix, scoop out bite sized portions using 2 spoons, and form into balls using plastic wrap.

When all the mixture has been formed into balls, dip into milk chocolate that has been chopped finely and melted in the microwave. Put the dipped truffles on a plate that is lined with plastic wrap.

Put the truffles in a clean bowl and roll them around until the surface is spiky. (If you have a mesh screen used for this purpose use that instead.)

When the chocolate has hardened, put the truffles into paper cups to finish.

Next, scoop and form the strawberry cream cheese truffles in the same way.

Dip them into white chocolate that has been chopped and melted in the microwave. Take them out using two forks and leave them on a plastic wrap-lined plate until the chocolate has hardened.

Decorate with silver dragées before the chocolate has set. Put into paper cups once set to finish.