Mix the two ingredients into a homogeneous
mass. Fill up about 40 g in a dome-shaped
silicone mat. Bake at 190°C for 12-15 minutes.
Mix water with the two flavours and Fond Royal.
Add the lightly whipped cream little by little.
Fill the mousse on the coconut bases and place into
a freezer. Loosen the mousse from the mould when deepfroozen and brush with melted Dark Truffle. Brush some cocoa powder afterwards. Put 15 g Les Fruits Pineapple on top and add a
few flakes of roasted coconut.