Cookie cups stuffed with chocolate ganache carrot pot style

Ingredients

Cookie dough :

• 3.5 oz softened butter
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1 egg
• 2 cups flour
• 1 tsp baking powder
• 1/2 cup dark chocolate chips

Chocolate ganache :

• 1/4 cup hot double cream
• 1.7 oz dark chocolate

To decorate :

• 3 Oreos
• 2.8 oz marzipan
• 1/2 tsp orange food coloring
• herbs (mint, parsley, or carrot haulm)

Materials

• muffin tin
• little glasses

Preparation

• Prepare the cookie dough:
  Start by whipping soft butter with brown sugar and white sugar.
• Add egg, flour and baking powder and mix well. Finally add the chocolate chips. Cover and chill for one hour.
  
• Grease a muffin tin and fill the cavities with cookie dough. Hollow out the center of the dough with a tablespoon. Bake in a preheated oven at 390°F (200°C) for 12 minutes.
• Take out of the oven and immediately plant a small glass in it to hollow out the cookies and form the pots.
  
• Prepare the carrots:
  Incorporate the food coloring into the marzipan and form small balls that you will need to roll to then make cylinders. Plant a herb on top and cut streaks everywhere to make the folds of the carrot.
• Prepare the soil:
  Remove the cream from the Oreos and crush the cookies. Heat the cream and mix well with the chopped chocolate to make a ganache.
  
• Fill the hollows of the cookies with ganache and refrigerate for 15 minutes. Then cover with crushed Oreos.
• Plant the carrots in the pots, and there you are, it's time to harvest the carrots to feed them to the Easter bunny!