Royal chocolates

Cut a piece of parchment paper into the baking tray or dish and cut the corners. Fold the parchment paper into the can or the dish and cut exactly to size.

Chop the chocolate into small pieces with a knife.

Put the whipped cream in a saucepan and place the pan on the fire. Wait until the whipped cream almost boils.

Put the chocolate in a large glass bowl. Hang the bowl in a pan with a layer of very hot water. Be careful that the bottom of the bowl does not touch the water.

Pour the cream over the chocolate. Put the pan with the bowl on the fire and let the chocolate melt. Stir occasionally so that the chocolate becomes nicely smooth.

Pour the chocolate into the baking tin. Put it in the refrigerator and leave to stiffen for 3 hours.

Put the cookies in a freezer bag or a sturdy plastic bag. Roll the cookies with a rolling pin into fine crumbs.

Carefully lift the chocolate block out of the baking tray or dish with the baking paper.

Cut the chocolate into all the same blocks of about 3 x 3 cm.

Brush all the cubes with a little white chocolate paste with a knife.

Decorate the chocolates with the cookie crumbs, marshmallows (eat the pink), smarties, sprinkles and hail fun. Put them in a cupcake tin. Ready! .