Flowery Chocolate Mousse

Cut the ends of a Ziplock bag. Melt the dark chocolate and white chocolate, open the plastic bag, place 2 drops of dark chocolate and 2 drops of melted white chocolate over the dark chocolate and fold the Ziplock bag. Flatten the melted chocolate using an apple cutter to make a flower and refrigerate for 20 minutes. Repeat the process until you get 5 flowers.

Crush the butter cookies, melt the milk chocolate, add the crushed biscuits and hazelnuts and mix until you get a smooth paste. Make balls with the mixture using a melon baller and place it on the cling wrap. Close the plastic wrap and make 5 balls. Arrange the chocolate balls on a baking sheet, place shot glasses in each and refrigerate for 30 minutes.

Melt the rest of the white chocolate. Beat it with the cream and the scraped vanilla bean to make a whipped cream. Place in a piping bag and set aside. Mix the rest of the dark and white chocolate, pour over the chocolate flowers in rows and place them on a plate. Place 5 balls of white chocolate whipped cream in the centers, place the chocolate flowers on each one and enjoy!