Chop the dark and milk chocolate into small chunks. Heat the cream with the chilis in a pot and take off the heat when it starts to boil. Leave it to steep for 5 minutes and remove the chilis from the cream. Heat the cream again and pour over the chocolate chunks with stirring. Leave to cool for 15 minutes. Cut the dried figs into small cubes.
Fill half of the truffle shells with the ganache and put some fig cubes on top. Fill the rest of the shells and close with melted chocolate covering. Dip the truffles in the chocolate covering and decorate with white chocolate.