Dark chocolate mousse with ginger and lemon, exotic fruit tartare

Ingredients (8 glasses):

½ mango
½ papaya
½ small pineapple
Juice of ½ a lime
60ml cream
190g of Villars dark chocolate with candied ginger and lemon
4 egg whites
25g sugar


Preparation time : 15min

Cooking time : 5-10 min

Fridge time : 2h





recette gingembre citron

Recette par Claude-Olivier, 1001 Recettes



Peel the fruit and cut into small cubes of equal size. Add the lime juice and some lime zest (to your taste) then place at the bottom of the glasses. Keep the glasses in a cool place.

Break the chocolate into small pieces and melt slowly in a bain-marie. Heat the cream in a small saucepan. Add the warm cream to the melted chocolate and mix with a spatula until the mixture is even.

Beat the 4 egg whites until they form peaks then add the sugar in 3-4 stages. Add ¼ of the egg whites to the chocolate and mix in with a whisk then add the rest carefully with a spatula.

Cover the fruit tartare with the mousse and leave to stand in the fridge for 2 hours until the mousse has set.