Pour double cream into a saucepan along with the coffee bring to a simmer and then remove from heat.
Add the chopped chocolate and stir until melted.
Transfer to a glass bowl and allow to cool before putting in the fridge for 2 hrs to set.
Prepare a baking tray with a sheet of baking parchment.
Use a melon baller (smaller end) to scoop out orbs of ganache or use a teaspoon to scoop out equal sized spoonfuls and roll into balls with your hands (disposable vinyl gloves are great for this plus handling the chocolates generally). Place the truffles onto the parchment.
Place the tray of truffles in the fridge overnight (or allow to cool for several hours).
Melt the rest of dark chocolate over a pan of simmering water and take off the heat when it reaches a temperature between 46 – 49°C (test using a Thermapen thermometer). This will ensure you don't overheat the chocolate and it will have the perfect viscosity for coating.
Next push a truffle onto the end of a cocktail stick and hold over the bowl, spoon the melted chocolate over it, turning as you go.
Finish off by wiping the base of the truffle against the edge of the bowl to remove excess chocolate.
Use a fork (a cake fork is good) to lift the truffle off the cocktail stick and then lower onto the parchment using the cocktail stick to leaver the truffle gently off the fork.
Using tweezers (sterilised) pick up the holly leaves and berries and place on the truffles before the chocolate sets.
Repeat this process until all the truffles are coated, heating up the chocolate and testing the temperature as necessary.
Place the truffles once set into petit four cases.
Store in the fridge and eat within 3 days.
Give to friends and family a watch their amazement when you tell them you made them:-)