Prepare the caramel cream. Pour the cold whole milk into a large mixing bowl. Add the Chantilly cream mix and beat with an electric mixer until the mixture turns thick and creamy. This usually takes two to three minutes on medium speed.

Add the sweetened condensed milk and the caramel cream mix to the same bowl. Beat everything together until the mixture is smooth and fully combined. The caramel flavor should be evenly distributed with no dry pockets of pudding mix.

Whip the heavy cream separately. In another bowl, whip the heavy cream until it forms soft to medium peaks. Do not overwhip, or the cream will become grainy. Gently fold the whipped cream into the caramel mixture using a spatula. Fold just until no white streaks remain. This keeps the cream airy and light.

Dip the biscuits quickly. Pour the milk for dipping into a shallow bowl. Dip each biscuit into the milk for no more than one second per side. The biscuit should absorb a little moisture but still hold its shape. Do not soak them, or the layers will turn mushy.

Assemble the first layer. Arrange a single layer of dipped biscuits across the bottom of a rectangular serving dish. Break some biscuits if needed to fill gaps. Spread about one third of the caramel cream evenly over the biscuits.

Repeat the layers. Add another layer of dipped biscuits, followed by another layer of caramel cream. Continue until the dish is full or the ingredients are used up, finishing with a layer of caramel cream on top.

Add the biscuit crumble. Break a few extra biscuits into small pieces and sprinkle them over the top of the caramel cream. This adds a gentle crunch and a rustic look.

Make the chocolate topping. Chop the chocolate into small pieces and place them in a microwave-safe bowl. Microwave in short intervals of twenty to thirty seconds, stirring between each one, until the chocolate is melted and smooth. Add half a cup of the reserved caramel cream to the melted chocolate. Stir until the mixture becomes glossy and pourable.

Spread the chocolate topping. Pour the chocolate mixture over the top of the dessert. Use an offset spatula or the back of a spoon to spread it into an even layer. Work gently so you do not press down too hard and disturb the biscuit pieces underneath.

Chill the dessert. Cover the dish loosely with plastic wrap and refrigerate for at least two hours. For the best texture and cleanest layers, let it chill for four to six hours or overnight. The biscuits will soften, the cream will set, and the chocolate topping will firm up slightly.