*For the mousse

– 3 sweetened Greek yogurts (each yogurt 125 g)
– 200 ml of whipping cream (milk cream) – 60-70 g of sugar
– 100 ml of milk
– 4 sheets of neutral gelatin (6 g of powdered gelatin)

*For the base

– 150 g of Maria biscuits or similar
– 50 g of butter or margarine

*For the chocolate gloss

– 75 g of couverture chocolate
– 75 g of whipping cream (milk cream)
– 30 g of butter


First, soak the gelatin in cold water for about 5 minutes. We prepare the base by crushing the cookies and mixing them with the melted butter.

We place it at the bottom of the mold or removable molds. Put in the fridge to harden while you make the mousse.

We make the mousse by putting the 100 ml of milk and the sugar on the heat in a container and when the sugar has dissolved, remove it from the heat and add the drained gelatin, stirring well so that it dissolves well. We let it cool.

Once it has cooled down and is warm, we add the yogurts little by little while we stir with the rods.

Whip the cream and add it to the yogurt with enveloping movements.

We pour that mixture on top of the biscuit base and put it in the fridge for at least 4 hours or until the next day.

When the cake has cooled, make the chocolate shine by putting the chocolate and cream in a container, let it heat over a low heat until it has dissolved. We remove it from

fire and add the butter. We remove until well integrated. Let it cool to room temperature and take a bit of consistency.

Remove the cake and unmold it and pour the chocolate on top. We decorate it to taste. I put chocolate balls on it.

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