Place the dark chocolate in a heatproof bowl over a pot of gently simmering water (double boiler method). Stir until fully melted and smooth. Remove from heat and let it cool slightly.
Spoon a small amount of melted chocolate into a disposable paper cup. Gently tilt and swirl the cup so the chocolate coats the bottom and sides evenly. Pour out any excess.
Place the coated cups in the freezer for about 10–15 minutes, or until the chocolate has fully hardened.
In a bowl, mix the Greek yogurt with the blueberries and chopped strawberries until well combined.
Spoon the yogurt mixture into the chocolate-lined cups. Insert a popsicle stick into the center, then place the cups back into the freezer for at least 4 hours, or until completely firm.
Once frozen, use a small knife or scissors to cut an opening and peel away the paper cup. Serve immediately and enjoy.
