Pour the sweetener, heavy cream, and almond milk in a saucepan and heat. When the sweetener has melted completely and the mixture starts to bubble, remove immediately. Mix well with vanilla or any other flavors you prefer.
In a separate bowl, combine hot water and gelatin powder. Stir well to dissolve.
Mix the heavy cream mixture and the gelatin mixture together. Stir continuously with a spoon until you get a lump-free mixture.
Melt chocolate in a microwave. Add to the heavy cream - gelatin mixture and stir well until homogeneous.
Gently pour in the Greek yogurt. Stir again. Alternatively, transfer the yogurt to another bowl. Pour a small amount of heavy cream and gelatin mix in through a sieve to remove any formed lumps.
Stir the mixture after pouring. Repeat with the remaining mix but remember to only add in small batches one at a time. Fold well after each pour.
Prepare your molds for the final mixture. Evenly distribute it to all the molds. Refrigerate for 4 hours to make them firm.
Unmold and serve cold sprinkled with your favourite nuts (optional)!