Put the gelatin sheets to cool in cold water.
Break the chocolate into pieces and melt it in a bain-marie over low heat.
Off the heat, add the cream, 1 tbsp. vs. vanilla and mix. Book.
Put the egg yolks in a bowl, with the sugar and whisk. Place the pan on a double boiler and continue whisking until the mixture whitens and foams.
Heat 5 cl of water in a small saucepan, add the drained gelatine leaves, stir for a few seconds, remove from the heat and pour into the egg mixture. Whisk for 1 minute. Pour over the chocolate, mix the two mixtures well and divide into 6 small moulds.
Put in the fridge and let set for at least 6 hours.
Prepare the sauce:heat the cream with the sugar in a small saucepan. Add the pistachio paste, mix and let melt. Leave to cool, then sprinkle with crushed pistachios.
At the last moment, unmold the bavarois and dust them with cocoa.
Decorate with almonds, small mimosa balls and chocolate.
Present with the sauce in a gravy boat.
