Make the Paçoca Cream: In a medium saucepan over low heat, combine the condensed milk, crushed paçoca, and butter. Stir constantly until the mixture thickens—this should take about 10-15 minutes. Once thickened, remove from heat and let it cool slightly.

Blend it Smooth: Pour the paçoca mixture into a blender along with the cream. Blend until smooth and well combined, then set aside.

Chocolate Cream: In another blender, combine the melted semi-sweet chocolate, cream, and brandy. Blend until smooth and velvety.

Layer It Up: In a serving dish or bowl, start creating layers. Begin with a layer of paçoca cream, followed by a layer of champagne biscuits, and then a layer of the chocolate cream. Repeat the process until all ingredients are used up, finishing with a layer of paçoca cream on top.

Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours, allowing all the flavors to meld beautifully.

Garnish: When ready to serve, sprinkle crumbled paçoca on top for an added crunch!