Chocolate Mousse with Fruit

INSTRUCTIONS

• 1
  Mix the egg yolk in a bowl. Break the chocolate into small pieces and set aside.
• 2
  In a saucepan over low heat, warm the milk with sugar to 38–40 °C. Take out 1 ladleful, add it to the egg yolk, and immediately whisk. Bring the rest of the milk and sugar to a boil. Once the milk and sugar start boiling, pour in the egg yolk mixture and, stirring constantly over low heat, let it briefly (5 seconds) come to a boil. Set aside.
• 3
  Place the gelatin in a bowl, cover with cold water, and let it swell for 3 minutes. Then, partially drain the water from the gelatin, leaving only 100 ml in the bowl. Microwave for 1 minute at 700 W to dissolve the gelatin. Pour the dissolved gelatin into the egg yolk mixture, stir, add the broken chocolate, and stir again until the chocolate is completely dissolved. Pour the mixture into a cold bowl and let it cool to 35 °C.
• 4
  Whip the cream until stiff and fold it into the chocolate mixture.
• 5
  Arrange ladyfingers and fruit at the bottom of glasses and pour the chocolate mousse over them, 0.5 cm below the rim. Refrigerate for 20 minutes.
• 6
  After chilling, serve with a dollop of whipped cream, strawberries, and mint.