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Bring the cream to the boil, then remove from the heat. Place 300g of the plain chocolate in a bowl and pour the cream over the top. Whisk until melted and smooth.
Pour half the mixture into another bowl, adding the brandy to one, black coffee to the other. Freeze for 1 hour until firm.
Line a baking sheet with baking parchment. Take 1 teaspoon of the chocolate mix and roll it into a ball. Place on the baking sheet, to prevent sticking. Repeat until all mixture is used up. Return to freezer.
Melt the rest of the plain chocolate. Allow to cool slightly. Using a fork, dip the brandy-flavoured truffles into the chocolate, allow excess to drip off and place back on baking sheet.
Roll a third in cocoa. Sprinkle a third with almonds and leave the remaining plain.
Melt the white chocolate and allow to cool slightly. Dip the coffee flavoured truffles as before and sprinkle tops with the coffee beans.
Store the truffles in the fridge for up to a week or in the freezer for up to a month.
Defrost for 2 to 3 hours in fridge.