Make ½ dose of my shortbread dough as per this recipe.

Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 4 cm rounds using a lightly floured cookie cutter.

Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies retain their shape when baked).

Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes. The cookies should remain pale.

Transfer them to a wire rack to cool completely.

Heat the cream in a saucepan until almost boiling. Put the fire off and add half of the chocolate to it. Leave it, without mixing, for 5 to 10 minutes. Then put it in the fridge for 30 minutes.

Then whip the cold mixture with an electric whisk until light and fluffy.

Pipe the whipped ganache on top of the shortbread discs with a star tip so that it resembles a flame (I used a 1M Wilton tip). Put them back in the fridge for at least 30 minutes or until hard.

Melt the remaining chocolate and dip the Fiamme into it.

Let them harden well before serving.