Heat 200 ml of cream in a saucepan and melt the milk chocolate in it. But not allowed to cook. Let cool a little and then put in the fridge until the next day.
Proceed in the same way with the dark chocolate.
On the next day, whip the last 200 ml of cream with the vanilla sugar and the whipped cream until stiff. Now stir in the fruit yoghurt (I like to use raspberry yoghurt for this).
Beat the two chocolates from the refrigerator with the mixer until stiff (separately from each other).
Now layer:
The dark mass comes in at the bottom. Top it with the cream and yoghurt mixture. Finally the whole milk mass.
If you feel like it, you can decorate the dessert.
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