Use baking paper to separate about 1/3 of the molds if you use horizontal ones, if you use molds where you pour the filling in from the top you don't need this step. Use 3 tbsp chocolate-spread to fill some in every mold and freeze for approx. 30 minutes.
Fill yogurt/skyr in a piping bag or use a spoon to pour it into the molds. Fill them up and freeze them for at least 5 hours or overnight.
Decorate with the remaining chocolate-spread and enjoy!
Tipps
If you love quick & easy desserts, you absolutely have to try my blueberry mug cake!