Time: 45 minuti
Difficulty: Facile

A dessert spoon to taste in any season. Delicious and rich in the intensity of chocolate.
Characteristics
I present a classic French dessert with a frothy and sparkling texture, with a rich chocolate flavor.
The meaning of the name is "foam" or "foam".
Historical background
It seems that, around the eighteenth century, in a noble French kitchen, an apprentice pastry cook dropped boiling cream in a container with chocolate bars.
The chef was quite angry and the apprentice, careless but ingenious, sought a remedy for the trouble just done.
Mousse was born in the 18th century as a cooking technique.
Notes
Chocolate Mousse is made only with good quality chocolate, preferably with a high percentage of cocoa.
It is commonly decorated with flakes or pieces of chocolate on top, adding contrast to the flavor and soft texture of the mousse. Usually in this preparation for decoration are used mint leaves, cream, raspberries or strawberries.

Ingredients for 4 people
250 g Fresh cream 
150 g dark chocolate without gluten
50 g milk 
50 g egg yolk
25 g granulated sugar
40 g acacia honey
6 g gluten-free fish glue
A pinch of salt

Proceeding
Chop the chocolate and transfer to a bowl.
In a non-stick pan pour the yolks, honey, sugar, milk, salt and fish glue and mix with a whisk. Light the fire and work continuously with a soft whip.
The cooking will be very fast, you have to reach 82 ºC.
Use a kitchen thermometer because it is very important to reach the exact temperature. As soon as it is cooked pour on the chocolate and mix with the whip, until the chocolate is completely melted.
The cream should be shiny, at this point work with an immersion mixer until it is smooth.
Now whip cream quickly: it will not have to be to snow, but rather soft. Add a little cream at a time inside the chocolate cream and mix with a whisk to unify the density of the chocolate.
Add the remaining cream and mix vigorously making rotational movements from bottom to top with the spatula.
Place everything in a mould preferably hinged, put in the fridge to rest at least two hours before serving.
Garnish to taste.