Pop the dark chocolate chips into your microwave-safe bowl. Heat them for 30 seconds, stir, then keep repeating in 30-second bursts until all the chocolate is smooth and melted. Don’t rush this part, you wanna keep it silky.
Let the melted chocolate cool a little bit. This way, it doesn’t go melting the yogurt when you mix them together.
Grab your mixing bowl, scoop in the Greek yogurt along with the cacao powder and that pinch of salt. Stir it up real good until the cocoa blends in smooth.
Now, gently fold in the melted chocolate. Take your time here so your mousse stays fluffy and light—nobody wants a dense mess.
Spoon the mousse into your serving glasses or bowls, getting them ready to chill.
Into the fridge it goes for at least 2 hours. That chill time is what gives it that perfect, tender pull texture and lets those flavors settle in.
Just before serving, you can garnish with fresh berries or some shaved chocolate if you wanna get fancy.