Dark Chocolate Mousse Layered with Mango Pulp

Roughly chop the couverture and let it melt in a metal bowl in a hot water bath while stirring. Beat the egg in a metal bowl in a hot water bath until lightly frothy. Stir in the couverture. Stir in the rum and brandy and let the mixture cool down lukewarm. Whip the cream until it is half stiff and fold into the chocolate cream.

For the mango pulp, cut the mango pulp from the stone in large pieces. Peel the mango pieces and cut into small pieces. Squeeze the lemon half. Put the mango pieces, lemon juice, chili powder and orange liqueur in a tall mixing bowl and puree with a hand blender.

Now alternately fill the mousse with the pulp into small, tall dessert cups and decorate with a sweet apple and then refrigerate for 3 hours