greek yogurt chocolate cream pie cups

0 Melt the butter in a large skillet over medium heat. Add the graham cracker crumbs and a pinch of salt and cook until fragrant and toasty, about 2 minutes. Remove from the heat and let cool.
1 Place the chocolate in a medium heatproof bowl. Microwave the milk in 30-second bursts until just beginning to boil, about 2 minutes. (Alternatively, heat on the stovetop over medium). Pour the hot milk over the chocolate and let it sit 1 to 2 minutes. Stir until you have a smooth ganache.
2 Use a fork to stir the yogurt in its container until completely smooth. Fold it into the ganache until combined.
3 Divide the crumbs between 4 (or 6) jars or ramekins, followed by mousse. Cover with lids or plastic wrap and refrigerate at least one hour or overnight. Top with whipped cream and mini chocolate chips before serving.