- yolk - 1 piece
- milk - 2 glasses
- sugar - 1/4 Glass
- salt - 1/4 Art. spoons
- gelatin - 10 Grams
- black bitter chocolate - 200 Grams
- black sweet chocolate - 50 grams
- vanilla extract - 1 st. a spoon
- fatty cream - 2 cups
- pistachios - 50 grams
- cream - 50 grams (whipped)
1. Whip whip yolks, milk, sugar and salt until smooth. Evenly sprinkle the gelatin mixture and let stand for 1 minute, so that gelatin softens. 2. Add the chocolate. Cook over a small fire, stirring frequently, for about 15 minutes, until the mixture thickens, and will not cover the spoon. The mixture should be 75-80 degrees, but not boiling, otherwise it will curdle. Add the vanilla extract to the chocolate mixture, whisk thoroughly. Remove the pan from the fire, cover and put in a refrigerator, for about an hour and a half, stir occasionally. 3. In a small saucepan, mix the fat cream at medium speed with a mixer. Mix the whipped cream and chocolate mixture with a rubber spatula. 4. Pour mousse into 12 molds for souffle. Cover and put in refrigerator for 4 hours or until mixture finally solidifies. 5. Decorate with pistachios and ready-made whipped cream.
Servings: 12