GANACHE

1. Place the cream, vanilla and salt into a saucepan and bring to the boil.
2. Pour the hot cream over the chocolate and allow to sit for a few minutes, then use a spatula to stir the mixture, starting from the centre and working your way out, until the chocolate has completely melted and incorporated.
3. Cover with plastic wrap touching the surface of the ganache and allow to crystallise at room temperature for 3 hours, until it reaches piping consistency.

ASSEMBLY

1. Use a round cutter, 40mm in diameter, to cut 15 chocolate biscuits into smaller discs.
2. Roughly chop the off-cuts of biscuit and set aside, these will be used in the Finishing component.
3. Once the ganache has set, transfer it into a piping bag fitted with a 12mm round nozzle and pipe the ganache on top of each biscuit disc.
4. Allow to stand at room temperature for 1 hour.

FINISHING

1. Combine the sea salt and silver lustre dust in a small bowl, then set aside.
2. Place the chocolate into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
3. Add the oil and mix to incorporate.
4. Dip each of the prepared biscuits into the chocolate, then gently remove any excess chocolate before transferring onto a sheet of baking paper.
5. Before the chocolate sets, sprinkle the reserved biscuit crumbs over the top.
6. Lastly, sprinkle with the prepared silver sea salt.

Notes:

• Store for up to 2 weeks at room temperature in a cool, dry area.
• Any remaining roughly chopped biscuits will be perfect for sprinkling over ice cream.