Heat the cream with half of the candies in a saucepan and bring to the boil. Let cool a little and put in the fridge overnight. The next day, roughly chop the other half of the candies (leave two or three candies for decoration). Beat the chocolate cream with the mixer until stiff and briefly stir in the chopped candy.
Put in a glass bowl or in dessert glasses. Use the peeler to cut small rolls from the remaining sweets and decorate the dessert with them.
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