Finely chop the dark chocolate and place it in a microwave-safe bowl. Heat in 20-second intervals, stirring frequently until smooth.

In a large mixing bowl, combine the Greek yogurt and cocoa powder. Blend until creamy and fully combined. Add honey or maple syrup and mix until no lumps remain.

Gently pour the melted chocolate into the yogurt mixture, folding carefully to maintain a light and airy consistency.

If too thick, gradually add almond milk or whole milk, one tablespoon at a time, until reaching a silky smooth consistency.

Spoon the mousse into individual ramekins and refrigerate for at least 30 minutes to set and meld flavors.

Once chilled, top with fresh berries or whipped cream and serve.