For the ganache, heat the cream. Remove the cream from the stove and melt the couverture in it. Let cool down and chill for 2 - 3 hours. Beat with the hand mixer.
Carefully spread the ganache on the biscuits and put the biscuits together in a caterpillar shape. Spread the ganache on the last biscuit (the face) as smoothly and evenly as possible and decorate a face with the sweets.
Make feelers and feet out of rubber snails and glue on with a little ganache.
Chill until ready to serve.
If necessary, decorate the plate with the remaining sweets.
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