Prepare the crust: In a bowl, combine crushed graham crackers and melted butter. Press the mixture into the base of a springform pan or dessert dish to form an even layer. Chill in the refrigerator while you prepare the filling.
Make the chocolate filling: In a heatproof bowl, melt both dark and milk chocolate with the unsalted butter over a double boiler, stirring until smooth. Once melted, remove from heat and let it cool slightly.
Whip the cream: In a chilled mixing bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
Assemble the layers: Gently fold the whipped cream into the slightly cooled chocolate mixture. Add sea salt and mix until fully combined.
Layer the dessert: Pour the chocolate mixture over the chilled graham cracker crust, smoothing it into an even layer. Refrigerate for at least 4 hours or until firm.
Garnish and serve: Before serving, top the dessert with chopped toasted almonds and fresh berries for a pop of color and crunch.
Enjoy: Slice and indulge in this rich, creamy, and indulgent dessert!
