6 servings

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• 180 g of chocolate min.56% cocoa
• 1 egg
• 1 teaspoon of vanilla essence
• 2 pinches of flaked salt
• 2 tablespoons of Giusti Condiment based on Balsamic Vinegar and Raspberry
• 120 ml of milk
• 120 ml of cream
  
  

To garnish

• 120 ml of fresh cream
• 120 g of mascarpone
• dark chocolate pearls
• Giusti Balsamic Vinegar Pearls

BLENDING THE INGREDIENTS

Place the chopped dark chocolate, salt, the Condiment with Balsamic Vinegar and Raspberry, vanilla and the egg into the blender. Put the lid on and blend on low speed for a few seconds until blended.

Bring the milk and cream almost to the boil.
Start the blender and slowly pour the hot mixture through the drizzle hole.
Once the liquids have been added, increase the speed and blend for about 1 minute.

The mixture should be smooth and uniform. Scrape down the sides of the jug, if necessary.

SERVING AND GARNISHING THE DESSERT

Divide the chocolate cream between 6 small glasses.
Allow to cool, then cover with cling film and place in the refrigerator until set.

Just before serving, place the chilled mascarpone and cream in a bowl and whisk together until thick and stiff.

Top each dish with a generous dollop and then decorate with Balsamic Vinegar Pearls, dark chocolate pearls and a few more flakes of salt.

Serve immediately or keep refrigerated.