For the crust:
For the filling:
Chocolate topping:
For the crust, blend the yolks with butter. Add flour, cocoa powder and sugar.
Put the dough on a countertop, knead with your hands, and stretch on a previously greased pie mold.
Cut the excess and refrigerate for 15 minutes.
Take out of the frigde and dock with a fork. Put in the oven, preheated to 380°F, for 25 minutes or until brown.
For the filling, first hydrate the gelatin leaves in cold water.
Whip the evaporated milk. Once it doubles its size, add the condensed milk caramel and continue whipping.
Microwave the gelatin leaves, without water, for 15 seconds, and once melted, add a teaspoon of mousse and mix well. Then add to the mousse and whip for a little longer.
Mix the raspberries with pomegranate arils and divide into 2 portions.
On the base of the already cold pie, pour one portion of the raspberries and pomegranate, then mousse, and on top of the mousse, the other batch of raspberries and pomegranate mixture. Refrigerate for 2 hours.
For the chocolate topping, bring the cream to a boil. At the first boil, add chopped chocolate and stir constantly, to fully melt the chocolate.
Add chocolate on top of the entire pie and refrigerate.
