Buy all ingredients right below the recipe
INGREDIENTS
- 1 egg yolk
- 50 g dark chocolate (min. 50%)
- 180 g whole milk
- 50 g granulated sugar
- 10 g sheet gelatin
- 180 g cream (min. 31%)
- 60 g ladyfingers
- 210 g fruit (raspberries, blueberries, blackberries)
INGREDIENTS FOR SERVING
- 3 strawberries cut into quarters
- 180 g whipped cream (min. 31%)
- 6 mint leaves
DISH PAIRING WITH COFFEE
- This dish is best enjoyed with quality coffee.
METHOD
- 1Mix the egg yolk in a bowl. Break the chocolate into small pieces and set aside.
- 2In 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 with sugar to a boil. Once the milk with sugar starts boiling, pour in the egg yolk mixture and, stirring constantly over low heat, let it briefly (5 seconds) come to a boil. Set aside.
- 3Place 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. Place in the microwave for 1 minute at 700 W and let the gelatin dissolve. Pour the dissolved gelatin into the egg yolk mixture, stir, add the broken chocolate, and stir again until the chocolate is completely melted. Pour the mixture into a cold bowl and let it cool to 35 °C.
- 4Whip the cream until stiff and fold into the chocolate mixture.
- 5Arrange ladyfingers and fruit at the bottom of glasses and pour the chocolate mousse 0.5 cm below the rim. Chill in the refrigerator for 20 minutes.
- 6After chilling, serve with a scoop of whipped cream, strawberries, and mint.
Tip
You will need 6 glasses and a whisk.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.