In a small mixing bowl, combine 2 tablespoons of cocoa powder, 1 teaspoon of instant espresso powder (if using), and 1-2 teaspoons of maple syrup or honey. Mix until well combined.

Spoon 2-3 tablespoons of Greek yogurt into the bowl with the cocoa mixture and stir vigorously until smooth.

Gradually add the remaining Greek yogurt (approximately 1 cup) and stir gently until fully integrated.

Serve immediately, or cover with plastic wrap and store in the refrigerator for up to one week.