M&M dessert

Place the butter, dark chocolate, vanilla sugar, and granulated sugar in a deep bowl. Melt using a double boiler (bain-marie), and mix well until smooth.

Sift the cocoa powder into the bowl and mix thoroughly. Add the heavy cream and stir until smooth — also over a bain-marie.

Remove the bowl from the heat. Crumble the Maria biscuits into chunks and add them to the chocolate mixture. Stir well to combine.

Spread the cookie-chocolate mixture evenly into a springform pan. Use plastic wrap to help press and smooth it down firmly.

In a deep bowl, combine the mascarpone, cream stabilizer, vanilla sugar, and granulated sugar. Mix for 30–60 seconds. Gradually add the heavy cream and beat until stiff.

Add the chopped M&Ms to the cream and mix gently. Set aside.

Spread the cream evenly over the cookie base and smooth it out. Cover and refrigerate the M&M dessert for several hours to firm up. Alternatively, place it in the freezer to speed up the process.

Heat the 100 ml of heavy cream almost to a boil. Remove from heat and add the chopped dark chocolate. Let sit for 1 minute, then stir until smooth.

Pour the ganache over the layer of cream. Chill the dessert until the ganache is set.

Cut the M&M dessert into equal squares and garnish with chopped M&Ms.