Before you begin, set a small pan of water to boil. Collect together your ingredients, break the white chocolate in to a bowl and place your beads, or balls in to another bowl.

Ideally you want to use small skull moulds for this, I bought mine in a supermarket but you should be able to find them about around Halloween time.

Place 100g of white chocolate in to a measuring jug and place in the pan of boiling water, to simmer on a gentle heat. Continue to stir the chocolate every 30 seconds, to ensure it melts all over.

As soon as all the chocolate has melted, remove the pan from the heat, to ensure the chocolate doesn't burn.

Fill the skull moulds up to 3/4 full with white chocolate.

Carefully place one of the beads in to the middle of the skull chocolate. Press it down in to the chocolate a little, but not as far as to touch the bottom of the mould. Leave to set.

When the chocolate has set, remove the beads from the chocolate. This can be quite tricky, I hooked the beads out by bending a paper clip, slipping it through the hole on the bead and yanking it out.

Fill the crater holes in the chocolate with strawberry sauce, so that the sauce is level with the chocolate. Pop the chocolates in the freezer for about an hour so that the sauce freezes and goes hard.

Melt down the remaining 50g of white chocolate and then fill up the remainder of the skull moulds. Use a knife to scrap off any excess chocolate and make the bottom of the skulls even. Leave to set for several hours.

When the skulls have set, bash them out of the moulds. If you're having trouble getting the skulls out, pop them in the freezer for 20 minutes and then run the front of the mould under hot water, they will come out easily with a good bash then. The sauce will defrost and turn runny again, so that when you munch them the skulls will bleed.