Chocolate and exotic fruits in a glass

The combination of chocolate and exotic fruits is simply perfect:

in this dessert mango, passion fruit and coconuts are blended with dark chocolate.

Here the recipe:

Coconut streusel

• 60 g butter
• 65 g coconut flour
• 60 g 00 flour
• 60 g sugar

Weigth the ingredients and whisk together.

Let it rest in the fridge for about half an hour and then crumble it through a grill (0,5 cm).

Place it on a plaque with wax paper and bake it (140°C, 25 minutes. Time depending on thickness)

Dark chocolate mousse

• 130 g fresh milk
• 210 g dark chocolate 60%
• 260 g fresh cream 35%

Heat milk a 50°C and pour it into the melted chocolate. Mix.

Once the compound is about 30°C, add the half-whipped cream.

Mango mousse

• 190 g mango puree
• 195 g half-whipped cream
• 6 g gelatine
• 100 g Italian meringue

Heat part of the puree and add the softened gelatine.

Afterwards add the remaining puree, the half-whipped cream and the Italian meringue.

Passion fruit gelèe

• 135 g passion fruit puree
• 2 g gelatine

Heat part of the puree and add the softened gelatine.

Afterwards add the remaining puree. Let it cool until 20°C. Pour into the glass over the mango mousse.

Hve a nice dessert!