Finely chop the chocolate couverture. In a small casserole, warm
200 ml of Montare D’oro pastry crème without boiling. Pour the warm crème over the chocolate, wait 1 minute and stir until completely melted. Cover the bowl with the ready mixture with cling film and left in the refrigerator for 4 hours. Whipp the cooled crème with a mixer for 1 minute at a low speed and then for another 1 minute at maximum speed. Withan ice cream scoop, scoop balls and arrange them on top of sliced fruit in suitable cups. Sprinkle portions of chocolate mousse with coconut flakes.
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