Entremet mangue-chantilly coco-chocolat, bio sans gluten, sans lait, sans oeufs

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Entremet mangue-chantilly coco-chocolat, bio sans gluten, sans lait, sans oeufs. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Entremet mangue-chantilly coco-chocolat, bio sans gluten, sans lait, sans oeufs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Entremet mangue-chantilly coco-chocolat, bio sans gluten, sans lait, sans oeufs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Entremet mangue-chantilly coco-chocolat, bio sans gluten, sans lait, sans oeufs is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Entremet mangue-chantilly coco-chocolat, bio sans gluten, sans lait, sans oeufs using 4 ingredients and 6 steps. Here is how you cook that.

Voici un entremet healthy, avec juste un peu de sucre ajouté. Rien de plus. Simple à réaliser, avec des ingrédients courants pour un réel plaisir des papilles. Pourquoi healthy, parce que son index glycémique est bas, parfait pour faire une pause sucrée.

Ingredients and spices that need to be Prepare to make Entremet mangue-chantilly coco-chocolat, bio sans gluten, sans lait, sans oeufs:

1. 1 belle mangue bio
2. 200 ml crème de coco
3. 100 g chocolat noir
4. 1 c à soupe de sucre de coco bio

Steps to make to make Entremet mangue-chantilly coco-chocolat, bio sans gluten, sans lait, sans oeufs

1. Placez la crème de coco 12H00 auparavant au réfrigérateur.
2. Mettez le chocolat et le sucre de coco dans un bol. Faites fondre au bain-marie. Une fois fondu,mélangez et réservez.
3. Versez la crème coco dans un saladier. Montez-la en chantilly avec un batteur électrique. Incorporez-y le chocolat fondu, tiède. Réservez au réfrigérateur.
4. Épluchez la mangue. Coupez-la en morceaux dans un saladier. Mixez. Répartissez la compote obtenue dans les verrines.
5. Mettez la chantilly coco-chocolat dans une poche à douille. Couvrez la compote de mangue, des 6 verrines, avec.
   Placez au réfrigérateur pendant 1H00.
   Sortez 30 min avant de déguster.
6. Au moment de servir, décorez avec des copeaux de noix de coco ou des pignons caramélisés.

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So that is going to wrap this up with this exceptional food How to Make Homemade Entremet mangue-chantilly coco-chocolat, bio sans gluten, sans lait, sans oeufs. Thanks so much for your time. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!