Chocolate mousse, mango, ginger, sesame nougatine |

Preparation time: 45 min

Preheat your four at 400 °F

• Mango coulis

  Place all ingredients in a saucepan and heat to boiling point. Cook for 2 minutes and blend. Transfer to the bottom of your verrines and leave to cool before adding the chocolate mousse.

• For the tiles

   Melt the butter, add the water, and put everything in the same bowl.

  When cold, add all the rest of the ingredients.

  With a flat spatula, spread the mix on a baking tray really thin. Cook it in the oven 400 F for 6 minutes.

• Chocolate mousse

  Melt the chocolate in a bain-marie. It's important that the chocolate is at a temperature of at least 54°C, otherwise your mousse will harden quickly.

  Whip the cream mixture until it forms soft peaks, indicating that it has reached the desired level. Vigorously whisk in 1/4 of the chocolate whipped cream.

  Gently fold in the rest, still using the whisk.

  Fill a pastry bag and use to garnish your verrines.