170g of biscuits sablé coconut
100g of dark chocolate
40g of hazelnuts
40g of cream cheese
1 tablespoon of butter
11 cl of liquid cream
In a blender, mix Sablé coconut biscuits and hazelnuts until they’re crumbled.
Add the butter and cream cheese and blend again.
Pour into a mold then put to cool for 20 min.
Heat the liquid cream until it boils.
Add the chocolate to the cream and mix until you have a thick cream.
Pour the ganache into the mold and leave to cool for 2 hours.