First, let’s crush the Maria biscuits until they turn into a fine flour and set aside. Then, we’ll melt the semi-sweet chocolate in a double boiler or in the microwave, making sure it’s completely melted and smooth, stirring occasionally.
Next, using a separate bowl, beat the heavy cream with the sugar until stiff peaks form.
Then, prepare the flavorless gelatin according to the package instructions, dissolving it in water. After that, combine the dissolved gelatin with the melted chocolate, mixing well to ensure thorough incorporation.
Afterward, gently fold the whipped cream into the chocolate mixture until you achieve a homogeneous texture. Now, let’s distribute a layer of the Maria biscuit flour into individual cups or a loaf pan.
Finally, pour the chocolate mixture over the biscuit layer evenly. Now, refrigerate for at least 4 hours, or until completely set.
To finish, when serving, decorate with crumbled Maria biscuits on top, if desired.
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