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1
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.
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2
Mix until evenly dissolved, add the heavy cream and mix well.
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3
Add the diced almonds and mix again.
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4
Chill for 5 to 10 minutes until the mixture is of a consistency which can be formed easily.
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5
While the milk chocolate truffle mixture is chilling, make the strawberry cream cheese version.
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6
Have the cream cheese at room temperature.
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7
Chop up the strawberry chocolate bar in the same way, put into a heatproof container and microwave until melted.
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8
Add the cream cheese to the melted chocolate and mix well.
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9
Crush the biscuit and mix it in too.
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10
Chill in the refrigerator.
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11
Take out the milk chocolate truffle mix, scoop out bite sized portions using 2 spoons, and form into balls using plastic wrap.
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12
When all the mixture has been formed into balls, dip into milk chocolate that has been chopped finely and melted in the microwave.
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13
Put the dipped truffles on a plate that is lined with plastic wrap.
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14
Put the truffles in a clean bowl and roll them around until the surface is spiky.
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15
(If you have a mesh screen used for this purpose use that instead.)
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16
When the chocolate has hardened, put the truffles into paper cups to finish.
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17
Next, scoop and form the strawberry cream cheese truffles in the same way.
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18
Dip them into white chocolate that has been chopped and melted in the microwave.
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19
Take them out using two forks and leave them on a plastic wrap-lined plate until the chocolate has hardened.
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20
Decorate with silver dragees before the chocolate has set.
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21
Put into paper cups once set to finish.
