CHOCOLATE MOULD WITH SEASHELLS

Preparation Method :

• Chop the chocolate coarsely and heat with the heavy cream, stirring until melted. Allow to cool.
• Roast the hazelnuts in a dry skillet and leave to cool. Place the vanilla wafers in a plastic bag and crush them with a rolling pin.
• Cream the butter until light and fluffy and stir in the sugar and vanilla sugar. Whisk the chocolate cream and stir it into the mixture.
• Stir in the grated hazelnuts and the crushed wafers. Line a glass bowl with plastic wrap and transfer the mixture to it. Refrigerate overnight.
• To make the base: Melt the butter in a small saucepan. Add the sugar and let it dissolve. As soon as the mixture has started to color, stir in the flaked almonds.
• Remove from the heat and stir in the heavy cream. Continue to cook, stirring constantly, until the mixture is thick, but not brown.
• Mark out a circle on a sheet of aluminum foil greased with oil. Spread the mixture out and press down lightly. Allow to cool.
• Place this almond base on a serving platter. Unmould the contents of the glass bowl onto the base and remove the plastic wrap.
• Follow the instructions on the package and frost.
• Decorate with the chocolate seashells.