Bloom your gelatin in a little cold water, about one-two tablespoons. In a separate bowl heat enough water to mix the gelatin in. I do 2-3 tablespoons of water and microwave it for 40-50 seconds. Whisk gelatin and water until dissolved, let it cool until it reaches room temperature.

Add Greek yogurt, sugar to taste, cocoa, and gelatin into a mixing bowl.

Mix well with an electric mixer, for about 2-4 minutes. You want to whip as much air as possible into the mousse.

Pour into a 2-cup sized container and let cool in the fridge for 1-2 hours.