Step 1

In a medium bowl, sprinkle gelatin over 3 T cold water and set aside 5 minutes.

Step 2

Whisk melted chocolate into gelatin, then mix in warm milk and smoked paprika.

Step 3

Whip cream until it forms medium-stiff peaks then fold ⅔ of it into chocolate mixture. Whisk in Chobani and refrigerate until set, about 30 minutes.

Step 4

Whisk to loosen the mixture (it will start out grainy and will smooth out as you whisk). Combine confectioners’ sugar and remaining whipped cream and serve over mousse.