Cookie trunk

INGREDIENTS

• 300ml (1 ⅓ cup) full-fat cream;
• 300g (1 ¾ cup) dark chocolate;
• 30g (2 tbsp) butter;
• 20 cookies.

METHOD

1. Break the dark chocolate into pieces and place it into a medium heat-proof bowl.
2. Pour warm cream on top of the chocolate and microwave for 30 seconds. Stir and microwave for 30 seconds more. Add butter and mix until the chocolate has melted completely.
3. Place the chocolate ganache into the freezer and chill it for 30 minutes. Stir and repeat the chilling process for 30 minutes more.
4. Beat chocolate ganache with a hand mixer until pale and creamy.
5. Pipe some chocolate cream onto each cookie and spread evenly. Stack cookies on top of one another to form a cookie trunk and place it in the freezer for 30 minutes.
6. Cover cookie trunk with leftover chocolate cream and freeze until the chocolate coating has set.
7. Serve decorated with hazelnut cream and chopped hazelnuts.