Step 1

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place 4 biscuits on prepared tray. Bake for 2 minutes. Use a rolling pin to roll out each biscuit until slightly thinner. Press into four 40ml (2-tablespoon) capacity mini muffin or patty pans. Repeat with remaining biscuits.

Step 2

Stir the chocolate and cream in a small saucepan over low heat for 5 minutes or until chocolate melts. Transfer to a heatproof bowl. Place in the fridge for 2 hours to chill.

Step 3

Use an electric beater to beat the chocolate mixture until light and fluffy. Spoon into the biscuit cases and top with chopped hazelnuts.