6 oz good-quality semisweet or bittersweet chocolate, finely cubed or shaved
1/2 C. whole milk
1 C. Wünder Creamery plain quark
Place the chocolate into a medium metal or glass bowl, set on the counter. In a small heavy-bottomed saucepan, bring the milk just to a boil over medium heat. Pour the hot milk over the chocolate and leave it to sit for 1 to 2 minutes.
Stir with a wooden spoon until you have a smooth ganache. In a separate bowl, beat the quark with a small fork until smooth. Fold the quark into the chocolate mixture until thoroughly combined. Gently spoon the mousse into four small serving cups and chill until firm, at least one hour, preferably overnight, covered with plastic wrap. The mousse should firm up nicely. As an option, top with shaved coconut, crumbled pecans, or anything you else you like to pair your chocolate with.