Yogurt mousse cake

For the base, crush the nuts with the 50g of melted chocolate (with a splash of water).

Place the base layer with the help of a spoon.

Hydrate the gelatin in cold water and the dates in boiling water for 10-15 minutes.

Whip the cream and set aside.

Crush the dates together with the yogurt, and add the chocolate shavings of eight ounces of chocolate (the amount of chocolate is indicative).

Put a saucepan on the heat and melt the gelatin with the milk and add it to the yogurt.

We integrate and pour it to the cream. We integrate again with enveloping movements.

Pour into the mold and refrigerate for a minimum of 3 hours.

Decorate with more chocolate shavings on top.