How to make
Crumble the biscuits into small pieces.
Toast the walnuts in a dry Teflon pan. Mash them lightly while still warm.
Heat the milk and melt 4/5 cup (200 g) of the couverture chocolate and the butter in it.
Pour the resulting sauce over the biscuits, add the walnuts and stir everything very well, so that the resulting mixture has a chocolaty color all over.
Distribute the mixture into a cake form with a ring, press well and leave it to cool.
Heat up the confectionery cream and melt the remaining chocolate in it, let it cool a little and pour it over the biscuits. Leave it to harden in the fridge.
Before serving, decorate with coconut flakes. Cut the cake with a hot knife.
