Step 1 Pre-heat oven to 180°C. Place 12 cookies over each hole of a twelve hole, 1 1/2 tbs capacity round based tartlet tin. Bake for 2-3 minutes or until soft.
Step 2 Remove from oven then carefully press softened cookie into tin molding into a cup shape (a fresh lime is good for this). Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining cookies.
Step 3 Place chocolate, cream and butter in a microwave safe bowl and microwave on med heat for 20 second bursts, stirring in between, until melted.
Step 4 Fill cookie cases with chocolate mixture. Decorate and chill until ready to serve.