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.