Chocolate Mousse with Fresh Fruits

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

In a saucepan, heat the milk with sugar over low heat to 38–40 °C. Take out a ladleful, pour it into the egg yolk, and immediately whisk with a hand whisk. Bring the remaining sugary milk to a boil. As soon as it starts boiling, pour in the egg mixture, and stirring continuously, let it boil for a short time (approx. 5 seconds) over low heat. Remove from heat.

Place the gelatin sheets in a bowl, pour cold water over them, and let them swell for 3 minutes. Then, partially drain the water, leaving about 100 ml in the bowl. Microwave for 1 minute (700 W) until the gelatin is completely dissolved. Pour the dissolved gelatin into the egg mixture, stir, then add the chopped chocolate. Stir until the chocolate is completely melted. Pour the mixture into a cold bowl and let it cool to 35 °C.