Put chocolate and cream in a large heatproof bowl over a saucepan of simmering water, making sure bowl doesn’t touch water. Stir until melted. Remove from the heat.
Stir in almonds until combined. Allow to cool slightly, then put in the fridge until firm enough to roll into balls (about 3-4 hours). Roll 2 teaspoons of mixture into balls. Put on a tray and refrigerate for 30 minutes – 1 hour.
Put chocolate melts into separate bowls and place in the microwave. Microwave on 50 per cent (medium) for about 1 minute. Stir each until melted. Allow chocolate to stand for 5-10 minutes to cool slightly.
Drop one ball at a time into chocolate. Use a fork to turn and coat with chocolate. Lift truffle from chocolate and allow excess chocolate to drain back into bowl before gently dropping onto a metal tray lined with baking paper.
Repeat with remaining balls and chocolate. Sprinkle dark chocolate truffles with salt flakes and milk chocolate with hazelnuts. Set in fridge for 20-30 minutes. Keep refrigerated up to 2 weeks.