Finely chop the chocolate. Bring milk and 1 pinch of salt to the boil. Add sugar and semolina while stirring and bring to the boil. Remove from the heat and let it swell for about 5 minutes
Whisk the egg and stir into the hot semolina porridge. Cut the mixture in half and stir the chocolate into one half. Stir until it is completely melted
Rinse 4 moulds (each containing approx. 150 ml) or a bowl cold. Fill in semolina alternately. Chill for at least 4 hours.
Finely puree the apricots, except for 4 halves, in some juice. Stir in vanillin sugar. Turn down the flummery. Serve with apricot puree and the remaining apricots.