Place the crackers in a ziplock bag and crush them with a rolling pin until they are finely crushed but not turned into powder. Pour them into a 9 inches/ 23 cm cake pan with a removable bottom.
Heat half of the heavy cream until it starts to boil. Remove from heat and add the chopped chocolate. Mix until the chocolate melts completely, then set it aside.
Whip the other half of the heavy cream until it reaches a Chantilly consistency. Combine it with the melted chocolate mixture, stirring until it becomes smooth and homogeneous.
Pour the mixture into the mold and place it in the freezer until it sets and becomes firm. Before serving, you can optionally add some crushed crackers or your favorite sauce on top.
