Finely chop the chocolate and gently melt it in a double boiler. Whip the cream very stiff and slowly add the chocolate spoon by spoon and stir in immediately. Proceed carefully so as not to jeopardize the consistency of the cream. Now fold the chocolate cream into the yogurt while adding the rum, do not stir. Dust the cocoa spoon by spoon with a sieve over the chocolate mass and fold in as well. Now try because of the sweetness and add or leave out the sugar individually.
Line a sieve with a clean kitchen towel and pour in the chocolate mixture, smooth it out, place a larger bowl underneath and refrigerate for at least twelve hours. After cooling, carefully lift the sieve out of the bowl - a lot of whey has settled - and turn the solidified yogurt dish onto a large plate. Cut and serve in lobes. You can vary this dessert very well by adding chopped nuts, instant coffee powder, rum raisins or the chocolate spice from the database. If you like, you can also add chocolate sprinkles to the crowd.
A mirror made of strained, slightly sweetened berry fruits is recommended for serving!
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