BLENDING THE INGREDIENTS
Place the chopped dark chocolate, salt, balsamic vinegar, vanilla and 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 Giusti Pearls with Balsamic Vinegar of Modena PGI, dark chocolate pearls and a few more flakes of salt.
Serve immediately or keep refrigerated.
