Chocolate delicacies and spoon cookies

Ingredients

For 8 servings

• •8 8 Cupcake Biscuits Good Mom® + 5 for decoration
• •400 g 400 g dark chocolate + 20 g for decoration
• •25 cl 25 cl of liquid cream
• •50 g 50 g of crushed almonds or hazelnuts
• •2 c. à soupe 2 tablespoons of unsweetened cocoa powder
• •1 c. à café 1 teaspoons of ice sugar
• •100 g 100 g sugar
• •10 cl 10 cl of water

Method

1. 1.Prepare a sugar syrup: in a saucepan, pour the sugar and water and heat until simmered. When the sugar has melted, cut the heat and pour the mixture into a hollow plate before allowing to cool.
2. 2.Detail the chocolate tiles and put them in a salad bowl.
3. 3.In parallel, heat the liquid cream in a saucepan or microwave. Once hot, pour it over the chocolate. Mix until chocolate is melted and smooth.
4. 4.Tap a cake mould or terrine with sulfurized paper or food film.
5. 5.Pour to the bottom of the 1/3 chocolate ganache. Place in the centre of the ganache, spoon cookies soaked in the syrup, placing them in reverse (side rounded against the ganache).
6. 6.Pour 1/3 of chocolate ganache over cookies and sprinkle with crushed hazelnuts or almonds. Pour the rest of the ganache, smooth. Place biscuits spoonfully on the ganache, upside down, to create the basis of chocolate delight.
7. 7.Film and let take in the refrigerator for 6 hours.
8. 8.When serving, turn the chocolate delight on a cake dish, remove the paper and sprinkle some of the cocoa delight by protecting the centre with a cup. Place a piece cutter in the centre of the circle without cocoa and sprinkle with ice sugar.
9. 9.Melt a little chocolate, cut 5 biscuits in half. Paste the half biscuits with a spoon against the walls of the chocolate delight with a tip of melted chocolate, rounded over.