In a saucepan over medium heat, bring 200ml of double cream to a gentle boil, stirring occasionally to prevent burning. Remove from heat once bubbling.

Add 200g of chopped milk chocolate, 200g of dark chocolate, 50g of unsalted butter, and a pinch of sea salt into the hot cream. Stir until smooth.

Pour the mixture into a shallow container, cover, and refrigerate for at least 3-4 hours, ideally overnight.

Once set, scoop out portions and roll into balls, using hot water for a smooth finish.

Place truffles on a parchment-lined tray and chill for an additional 30 minutes.

Melt 300g of additional milk chocolate in a heatproof bowl until smooth.

Dip each truffle into the melted chocolate, allowing excess to drip off. Place them back on parchment.

Refrigerate until the chocolate is set, about 1 hour.

Roll out green fondant for holly leaves and prepare red fondant balls for berries.

Drizzle icing over the truffles and place fondant decorations on top before it sets.