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Okay. Pretty sweet. A suggestion which made it way better (though still not excellent) is to add chocolate bitters. Reigns in the sweetness and makes it way more biscuit-y to me. Maybe a thing to do is to remake it as an Old Fashioned variation with a split of Bourbon and Cognac, 15ml only each of dark Creme de Cacao and coffee liqueur, finally 2 dashes of chocolate bitters. I think a significantly better drink can come out of that.

I like this cocktail, especially with pierre ferand tempus fugit and mr. black. Not sure if I agree with shaking this cocktail, seems like a better stirrer.

I loved this. No bourbons here - garnished with infinitely superior Bahlsen dark chocolate biscuit. Next stop: Midnight over Tennessee - I can't wait!

I followed Anita's advice and added an ounce of cream (because I misread her comment), which makes for a lot of drink, but I'm not complaining. It's still plenty boozy and not too sweet. I added some chocolate bitters to the top.

Oof, boozy indeed...may have to try the cream if I get back to it. Don’t have Bourbon biscuits here so I coated a plain cookie in melted dark chocolate and (accidentally) floated it. The chocolate coating kept it from taking on water and it remained afloat - pretty fun

My favorite dessert cocktail, just served it now with a gorgeous chocolate dessert. I made my version a bit naughtier though, am such a bad girl.

Named bourbon biscuit but no bourbon? Good but very sweet, Added 1/2 oz. cream to mellow it out.