Ingredients

• 100 ml heavy cream ((scant ½ cup))
• 250 g milk chocolate ((9 oz))
• 300 g crunchy chocolate chip cookies ((10½ oz))
• 200 g roasted unsalted peanuts ((1⅓ cups))
• 200 g thick caramel (or dulce de leche (⅔ cup))
• 100 g roasted unsalted peanuts (chopped (⅔ cup))
• 250 g white chocolate (chopped (9 oz))
• Edible dried rose petals
• Edible gold leaf

Instructions

1. Heat the cream in a small saucepan until it’s just about to simmer. Remove from the heat, add the chopped milk chocolate and let it sit for 1 minute. Stir until smooth.

2. Pulse the chocolate chip cookies in a food processor until finely ground.

3. Pulse 200 g (1⅓ cups) of the peanuts in the food processor until coarsely chopped.

4. In a large bowl, combine the chopped peanuts, ground cookies and ganache. Mix until it forms a firm cookie dough.

5. Scoop 18 g (about 1 tablespoon) of dough and roll it into a ball. Repeat with the rest.

6. Place the balls in a silicone mold and press them in firmly. Set aside.

7. In a bowl, mix the caramel with 100 g (⅔ cup) chopped peanuts.

8. Pop the cookies out of the silicone mold and spoon the caramel-peanut filling on top.

9. Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water (a double boiler), stirring until smooth.

10. Pour the melted chocolate into a small, deep bowl. Dip each cookie in the chocolate until fully coated, and place it on a sheet of parchment paper.

11. Garnish with edible rose petals and a little gold leaf. Let the chocolate set completely.