Chocolate cream mousse with speculoos, exotic fruits

Whip the ganache in a food processor (or with a whisk): Aix&Terra Chocolate Cream with Speculoos Crisp and liquid cream 35%.

Cut tagliatelle from filo pastry. Butter and sprinkle with icing sugar. Spread on a baking tray. Bake in the oven at 180C until golden.

Cut the mango and pineapple into small pieces. Empty the passion fruit. Put aside in a cool place.

For the presentation, place the Chocolate Cream with Speculoos Crisp in the centre of the plate. A few fruits on top. To finish, add the filo pastry tagliatelle, some fruit and mint leaves.