Chocolate mousse with forest fruits

Heat the milk and egg yolks together to 80°C, stirring constantly, then add the hydrated gelatine.

Pour the hot mixture over the dark and milk chocolate and stir until completely melted.

Gradually fold in the semi-whipped cream with gentle movements, then refrigerate the mousse for 3–4 hours.

Briefly scald the Casa Țărănească forest fruits, then mix them with the crushed pistachios.

When serving, top the mousse with the fruit and pistachios. An elegant no-bake dessert.