4 teaspoons gelatin (we used Knox)
2 cups milk or half-and-half, divided (traditionally heavy cream is used, you can go this route if you so desire)
3/4 cup sugar
6 ounces semi-sweet chocolate
1 cup plain Greek yogurt
1 teaspoon vanilla
Chocolate shavings (optional)
In a small bowl or measuring cup, sprinkle gelatin over 1/2 cup milk. Let sit about 10 minutes until softened.
In a saucepan, mix remaining milk, sugar and chocolate and heat, stirring often, until it starts steaming. Pour in milk and gelatin and whisk to dissolve gelatin.
Mix yogurt and vanilla in a large bowl (that's three big dishes to wash already. I know!!). Pour chocolate mixture through a fine strainer into yogurt and vanilla and stir.
Lightly oil a muffin tin and divide chocolate/yogurt mixture evenly. Chill for at least 2 hours. Top with chocolate shavings (if desired) and serve.
If you don't have time to chill thoroughly, serve in wine glasses or other decorative bowl and they'll still be pretty and tasty.
Serves about 8.