Chocolate Mousse with Fruits

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

In a small saucepan, heat the milk with the sugar over low heat to 38–40 °C. Add a ladleful of the warm milk to the egg yolk and immediately whisk until smooth. Bring the remaining milk-sugar mixture to a boil. Once boiling, add the egg yolk mixture, stirring constantly, and let it boil briefly (approx. 5 seconds) over low heat. Remove from heat.

Soak the gelatin sheets in cold water for approx. 3 minutes. Afterwards, drain the water, leaving about 100 ml. Dissolve the gelatin in the microwave at 700 W for approx. 1 minute. Stir the dissolved gelatin into the egg yolk mixture. Add the chocolate pieces and stir until the chocolate is completely melted. Transfer the mixture to a cold bowl and let it cool to approx. 35 °C.