Biscuit au Chocolat

Makes 60

Ingredients

2 (12-ounce) bags semi-sweet chocolate chips

1 tablespoon kosher salt

2 cups heavy cream

3 (7-ounce) packages tea cookies, such as Goya Maria Cookies

Flaky sea salt, for serving

Instructions 

Pour the chocolate chips and salt into a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Whisk until a smooth, glossy sauce forms. Crumble the cookies into the ganache, in uneven small to medium pieces. Fold to combine. 

Lay a 12-inch piece of parchment paper on a work surface. Scrape a third of the cookie mixture into the center of the parchment. Fold the parchment over itself and squeeze the cooking mixture into a log about 3 inches in diameter. Wrap tightly with the parchment, then wrap in foil. Repeat two more times with the remaining cooking mixture. Freeze the logs for 4 hours or overnight, until completely firm.

When ready to serve unwrap the desired amount of  logs and cut into 1-inch thick rounds. Garnish with flaky salt and serve immediately.