Step 1

Gently melt 1/2 cup of butter. Crush the cookies and mix them with the butter. Spread the mixture on the bottom of a cake pan (10 inch diameter, 1 inch deep), pressing it down well with your hands. Refrigerate it while you prepare the rest.

Step 2

Heat the cream with the rest of the butter for a couple of minutes. Coarsely chop the dark and milk chocolate. Place it in a mixing bowl and pour the hot cream over it; let sit for 1 minute, then stir, allowing the chocolate to melt fully.

Step 3

Pour the mixture over the cookie crust, then refrigerate for at least 4 hours.

Step 4

Remove from the refrigerator 10 minutes before serving and garnish with mini meringues or berries to taste.