1.Take half a liter of full fat cream ( the kind you can whip!) melt 300 gr of dark chokolate in it, always make sure it doesnt stick to the buttom of the pan- leave it to cool for a couple of hours. Note: I didnt disolve the chokolate completely this time, as I wanted to try with some small bits of chokolates, but normally it has to be completely disolved.
2. Whip the chokolate cream and top little ( or big) macaroons witth stiff chokolate cream as shown on the pic- use a knife and just scoop it on and form it to a cone. Put them in the frigde for at least a few hours until cream harden again