Grating chocolate. Stir 50 ml milk, pudding powder and sugar until smooth. Boil 450 ml milk. Stir in the pudding powder, bring to the boil and simmer for about 1 minute while stirring. Dissolve grated chocolate in the pudding. Stir in liqueur. Cover pudding surface with foil.
Let the pudding cool down, then put it in a cool place for about 1 1/2 hours. Stir yoghurt until smooth. Whip cream until stiff and fold in. Stir the cooled cream until smooth and fill into 4 dessert glasses. Pour the cream yoghurt into a piping bag with a star-shaped spout and spray onto the cream. Sprinkle with flaked almonds, chopped almonds or cocoa powder if necessary