Chocolate Mousse with Fruit

Mix the egg yolk in a small bowl. Break the dark chocolate into small pieces and set aside.

In a small saucepan, over low heat, warm the milk with the sugar to a temperature of 38–40 °C. Take a ladleful of the warm milk, pour it over the egg yolk, and immediately whisk. Bring the remaining milk with sugar to a boil. As soon as the milk starts to boil, pour in the egg yolk mixture and let it come to a short boil (5 seconds), stirring continuously over low heat. Remove from heat.

Place the gelatin sheets in a bowl with cold water and let them hydrate for 3 minutes. Partially drain the water, leaving only about 100 ml in the bowl. Place the bowl in the microwave for 1 minute at 700 W until the gelatin is completely dissolved. Pour the dissolved gelatin over the egg yolk mixture, stir, add the chocolate pieces, and stir again until the chocolate is completely melted. Transfer the mixture to a cold bowl and let it cool to 35 °C.