For the chocolate mousse with blackberries, soak the gelatine in cold water. Whip the cream.
Melt the chocolate in a water bath. Whip egg and yolk with a pinch of salt over steam until thick and creamy.
Squeeze the gelatine and dissolve with the blackberry liqueur over low heat and stir into the egg mixture, then stir in the melted chocolate and fold in the whipped cream.
Pour the mousse into 6 small bowls, cover with cling film and refrigerate for at least 6 hours.
Then top each with 1 tablespoon of blackberries in syrup and serve the chocolate mousse with blackberries.
Preparation Tip:
Sprinkle the chocolate mousse with blackberries with chopped pistachios, etc. as desired.
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