Chocolate Truffle with Champagne Biscuits (Cama-de-gato)

In a heatproof bowl, melt the chocolate over simmering water

Make sure the bottom of the bowl is not touching the water

If preferred, melt the chocolate in the microwave at high power for 30 seconds to 1 minute

Stir until smooth and let cool

In a stand mixer, whip the heavy cream with almond flour until stiff peaks form

Add the melted chocolate gradually, whisking gently

Transfer half of this mixture to a piping bag fitted with a small round tip and set aside

Distribute the remaining creme among eight individual serving dishes

Set aside

In a bowl, mix the Port wine and milk, bathe two English biscuits at a time, and place them in one of the serving dishes, so that one biscuit is leaning over the other

Use some of the reserved cream to attach one biscuit to another

Repeat with the remaining biscuits

Using the piping bag, create chocolate truffles over the biscuits, like a cat's bed

Garnish each serving dish with whipped cream or chopped nuts

370 calories per serving