Chocolate Biscuit Cups

Make a small indentation in the center using your fingers or a narrow tool like a coffee cup.

Serve the dessert cold.

Refrigerate for 5 to 10 minutes until the chocolate sets

Pour the melted chocolate into the indentations in the biscuit base.

Pour the hot milk mixture over the chocolate and stir until the chocolate melts completely.

Heat the milk mixture in the microwave for 1 minute.

In a bowl, add ½ cup of milk and 1 tablespoon of Chantilly cream powder, and mix well.

Prepare 100g of chocolate (preferably milk chocolate).

Set aside or place in the fridge for 5 minutes to firm up

Prepare 200g of chocolate-flavored biscuits.

Press it down firmly and level it.

Add 1 to 2 heaping tablespoons of the biscuit mixture to each liner.

Prepare a cupcake mold lined with cupcake liners.

If the mixture still doesn't hold together, add another spoon of butter.

Mix it in the food processor or stir by hand until the texture becomes sandy and moldable.

Add 70g of butter or ghee to the mixture.

Blend the mixture in a food processor until fine.

Add 50g of almonds to the biscuits.