Step 1

Preheat oven to 180°C. Place 12 biscuits over each hole of a twelve hole, shallow patty cake pan. Bake for 2-3 minutes or until soft. Remove from oven. Then, carefully press softened biscuits into pan to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with the remaining biscuits.

Step 2

Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.

Step 3

Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Then, place in refrigerator for 20-25 minutes or until set and ready to serve.