For the base
12-15 biscuits (you can use any non cream biscuits like marie, digestive, crackers, anything that is lying unused in your pantry)
2-3 heaped tbsp butter melted
For the filling
2 tbsp + 2 tsp water (room temperature)
1 1/2 tsp gelatin/agar agar
1/2 cup sugar
1/4 cup water
1 tbsp honey
2/3 cup unsweetened cocoa
1/4 cup heavy cream
Prepare the filling
In a small bowl sprinkle the gelatin/agar agar over the water and let it bloom for 5 minutes.
In a pan, heat the sugar and water until dissolved. Remove from heat and stir in the honey and sifted cocoa powder. Mux well till no lumps remain. Now add the heavy cream and stir and return the pan on fire. Heat the mixture while constantly stirring until small bubbles start appearing on the sides (scalding). You do not neef to bring it to a complete boil. Now remove from heat and cool it slightly by stirring. When it is warm but not hot, stur in the gelatin/agar agar and stir until no lumps remain.
Now strain the mixture with a fine seive or cheese cloth/muslin cloth and transfer to a glass bowl. Choose a bowl which you can later cover and store in the refrigerator. Cool and bring it to room temperature. Note that you can prepare this filling in advance and store in the refrigerator. When you want to use it, simply heat in the microwave for 30 seconds and stir and bring it to room temperature.
Prepare the base
Grind the biscuits in a blender/grinder to a fine crumb and pour in the melted butter. Pulse a few more seconds until the mixture resembles wet sand.
Take 3-4 spoonfuls of the biscuit mixture and spread it on the tart pans and level the top. Fill till about 1/4 height of the tart pans. If you do not have tart pans, you can use individual pudding bowls or any other serving bowl of your choice. Chill in the freezer for 10 minutes.
Now pour the chocolate filling over the chilled biscuit base and chill in the refrigerator (not freezer) until set (about 1 hour). Garnish with chopped fresh fruits and whipped cream and serve chilled.