Method:

Preheat the oven to 180C and prepare a baking sheet.
Place the carrot cake mix to a large mixing bowl and stir in the melted butter and eggs. Add the oats and chopped walnuts and mix well. The dough will be stiff. Roll tablespoons of the dough into balls place on the baking sheet. Press the balls down with a fork to create a cross-hatch pattern. Bake for 12 minutes or until golden brown. Remove from the oven allow to cool completely. Make the filling by whisking the cream cheese in a large bowl until fluffy. Fold in the melted chocolate. If the icing is too stiff, add milk as needed. Once the cookies have cooled, sandwich them together with a thick layer of cream cheese frosting. Make the hot chocolate by adding the milk, sugar and cocoa powder to a saucepan. Heat over medium heat and bring to a gentle simmer, whisking occasionally. Remove from the heat and add the vanilla. Break two cubes of chocolate into two cups. Pour the milk mixture into the cups. Top with the whipped cream, topped with some crumbed carrot cookies. Serve and enjoy.