Shrikhand is a type of thick, sweetened yoghurt that is especially popular amongst Gujarati families. It is traditionally flavoured with cardamom and saffron, but this berry version goes perfectly with the dark chocolate mousse.
500g good-quality full-fat Greek yoghurt (see note)
Place a sieve over a bowl and line with muslin or thick kitchen paper. (Use a jam straining kit, if you have one.) Pour the yoghurt into the muslin cloth, cover the top loosely with cling film and place in the fridge to strain for 8 hours.
Tip the strained yoghurt into a bowl, add the icing sugar and mix nicely.