Chocolate mousse entremets with mango cream on coconut joconde

There is still plenty of time to test some ideas before the holidays, so I decided to try the crème anglaise based chocolate mousse. I also found a mango in the fridge and prepared a crème pâtissière based mango cream that it is hidden in the middle of the entremets. I must say, that the pate a bombe based mousse is still my favourite chocolate mousse, this one is very very intense, almost like a truffle, but still very light and fluffy. Therefore I really suggest to serve these little cakes with a nice portion of mango coulis.

Ingredients:
for 8 round moulds á 7,5x5,5 cm
for the coconut joconde:
3 egg whites
15 g sugar
100 g ground almond
100 g shredded coconut
125 g icing sugar
3 eggs
40 g flour
for the mango cream:
150 g mango
150 g cream
3 egg yolks
50 g sugar
1/4 teaspoon vanilla extract
5 g powdered gelatin
for the chocolate mousse:
125 ml milk
125 ml cream
3 egg yolks
20 g sugar
350 g dark chocolate
400 g cream
2 gelatine sheets

Preheat the oven to 220°C. Beat egg whites to soft peaks, add sugar and beat until stiff. Ground almond together with the coconut. Beat eggs with icing sugar until fluffy, stir in the coconut-almond mixture and the flour. Finally fold in the beaten egg white and pour batter onto a baking sheet covered with baking paper. Bake for 7-10 minutes, then let it cool on a wrack. Cut 8 rounds out of it and place them into the bottom of the cake rings.
Puree mango. Mix powdered gelatin with 1-2 tablespoons of water and let it stand for 10 minutes. Bring cream with vanilla to the boil. Whisk sugar with egg yolks until pale and add hot cream while whisking. Put it back to the stove and stir once in a while until it reaches 85°C. Then whisk in the gelatine, remove from the stove and stir in the mango puree. Pour it into about 5 cm diameter hemisphere silicon forms and chill, then freeze for 20 minutes, unmold and put it onto the bottom of the coconut joconde. 

To make the mousse: whisk egg yolks with sugar until fluffy. Bring cream and milk to the boil, then add it to the beaten egg yolks while whisking. Put it back to the stove and when it reaches 85°C add chopped chocolate and the previously soaked gelatine and whisk until everything is molten. Finally fold in the beaten cream. The next day put it into the freezer for 2 hours and unmold cakes with a help of a hair drier, that way it is going to slip out of the ring smoothly.