Chocolate Cream: ================ Melt the chocolate, then cool. Add half of the chocolate to the buttercream. Mix well, then add remainder of the chocolate (must be done in steps or cream will break). Refrigerate. Assembly: ========= Remove the biscuit from the refrigerator and cut it to the shape of the mold. Put bottom biscuit into mold and brush with syrup. Spread layer of creme noisette on top of syrup. Refrigerate for 2 minutes. Add a layer of mousse, then place top biscuit on mousse. Brush with syrup again, then spread with a layer of chocolate cream. Freeze for 5 30 minutes. Pipe layer of chocolate cream on top. Unmold and serve on tray with garnish of sugar and real flowers.