icy chocolate and biscuit blocks

• chop your chocolate and roughly break up your biscuits and set aside in separate bowls
• heat up the cream in a small saucepan with the sugar syrup (do not boil)
• place the small saucepan in a pan of almost boiling water (like a double-boiler or bain-marie) and add the chopped dark chocolate and stir until melted (or simply pour the hot cream onto the chopped chocolate and stir until melted)
• remove from heat and add the vanilla extract and cognac and stir and add in the broken biscuits stirring constantly until all biscuits are covered in chocolate

choice of moulds/pans

• * if using a silicone loaf mould or cupcake / mini-cake mould, pour your warm mixture directly inside, pack the mixture down with a spoon and tap on your counter to eliminate air bubbles
• ** if using a rigid loaf mould or cake pan, line the mould with plastic film first, then pour in the mixture and pat down and tap on your counter
• allow the mixture to sit at room temperature for 1 hour, for the cream mixture to partly seep into the biscuits, then place Inside your freezer for several hours
• remove from mould when frozen (to conserve its shape) and transfer to the refrigerator 15 minutes before serving