Melt the dark and milk chocolates in a bowl over simmering water or in a microwave.
Half whip the cream in a large bowl.
Warm the brandy in a pan, add coffee, and stir until smooth.
Fold the melted chocolate and coffee mixture into the whipped cream.
Spoon the mixture into ramekins and chill for at least 2 hours.
Melt additional dark and white chocolate separately and fold together for a marbled effect.
Spread marbled chocolate over clean bubble wrap and refrigerate for 1 hour.
Peel the chocolate from the wrap and break into chunks.
Blend raspberries and icing sugar, then sieve into a sauce bottle.
Plate the truffle topped with bubble wrap chocolate and a drizzle of raspberry sauce.