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Layered Manjari Chocolate Leaves with Mango Vanilla Coulis
Learn how to prepare a sophisticated layered treat of thin Manjari chocolate leaves with smooth mango vanilla coulis. Easy steps and pro tips.
Feuille à feuille de chocolat Manjari, coulis de mangue à la vanille is a refined layered dessert that pairs the intensity of Manjari 64 % dark chocolate with the bright freshness of ripe mango. Thin, crisp sheets of chocolate are prepared in advance, then stacked with a light cream or ganache and topped with a smooth mango coulis delicately scented with vanilla. The result offers a balance of textures—snap, creaminess and silky sauce—as well as a contrast of deep cocoa notes against tropical fruit. Typically assembled just before serving to preserve the chocolate’s crispness, this dessert is most often enjoyed as a sophisticated finale to dinner parties, festive gatherings or restaurant tasting menus.
Layered Manjari Chocolate Leaves with Mango Vanilla Coulis
More than just a show-stopping plated dessert, this recipe is a quick masterclass in tempering chocolate at home—no molds, guitars, or fancy equipment required. Because the layers are pastry-free, the dish happens to be naturally gluten-free and doubles as an elegant way to repurpose any extra mango purée lurking in the freezer.
Prep Time
45 minutes
45 minutes
Cook Time
20 minutes
20 minutes
Total Time
120 minutes
120 minutes
Ingredients
Manjari 64 % dark chocolate couverture (Valrhona) – about 500 g in total (≈200 g for the tempered “leaves”, ≈300 g for the mousse)
- Whole milk – 320 g (≈1⅓ cups)
- Egg yolks – 40 g (≈2 medium yolks)
- Granulated (caster) sugar – 65 g (≈5 Tbsp)
- Heavy whipping cream, 35 % fat – 400 g (≈1⅔ cups), chilled and whipped
- Ripe mango flesh – 250 g (≈1 large mango, peeled and diced)
- Vanilla bean – ½ pod, seeds scraped (or ½ tsp good-quality vanilla paste)
- Fresh lime or lemon juice – 1 tsp (optional, brightens the mango coulis)
- Fine sea salt – 1 small pinch (optional, heightens flavour)
- Fresh mint leaves or additional chocolate shards for decoration – a few sprigs/shards (optional garnish)
Method
Peel the mangoes
- Cut the mango flesh into pieces
- Split the vanilla pod and scrape out the seeds
- Put mango pieces, vanilla seeds, sugar and lemon juice in a blender
- Blend until the mixture is completely smooth
- Pass the purée through a fine sieve
- Refrigerate the mango-vanilla coulis
- Melt the Manjari chocolate over a bain-marie
- Bring the milk to a boil
- Pour the hot milk over the melted chocolate while whisking
- Stir until a smooth ganache forms
- Let the ganache cool to about 45 °C
- Whip the cold cream to soft peaks
- Fold the whipped cream into the cooled ganache
- Chill the finished chocolate mousse
- Heat additional chocolate to 50 °C for tempering
- Cool the chocolate to 27 °C while stirring constantly
- Reheat the chocolate gently to 30 °C
- Spread the tempered chocolate thinly on an acetate sheet
- Place a second acetate sheet on top of the chocolate
- Roll lightly with a rolling pin to even out the layer
- Score equal rectangles in the chocolate with the tip of a knife
- Refrigerate the sheets until the chocolate sets completely
- Peel away the acetate sheets to release the chocolate leaves
- Set one chocolate leaf in the centre of a serving plate
- Pipe a layer of chocolate mousse over the leaf
- Place a second chocolate leaf on top of the mousse
- Pipe another layer of mousse over the second leaf
- Add a final chocolate leaf to finish the stack
- Spoon the chilled mango-vanilla coulis around the layered dessert
- Serve immediately
Nutrition (whole recipe)
Calories
4834 kcal Protein
62 g Fat
352 g Carbs
361 g Fiber
59 g Sugar
336 g
4834 kcal Protein
62 g Fat
352 g Carbs
361 g Fiber
59 g Sugar
336 g
Notes
Chef’s note: Spread the tempered chocolate on acetate or guitar sheets, slide the sheet onto an upside-down baking tray, and chill flat—this keeps the plaques razor-thin and perfectly even. Before the chocolate sets completely, dust a whisper of fleur de sel or crushed pink peppercorns over the surface; the salty-spicy pop sharpens both the cacao and the mango. Layer and serve straight from a cool kitchen so the snap survives the table.
why this recipe
This Manjari chocolate dessert earns a place on your table because it marries haute-pâtisserie finesse with approachable techniques, layering whisper-thin sheets of velvety Manjari chocolate around a bright mango–vanilla coulis that dazzles with tropical acidity. The contrast of glossy, delicately crisp chocolate “leaves” and the sun-gold coulis creates a play of textures and temperatures that feels both sophisticated and refreshing, while the natural citrus and red-fruit notes of Manjari amplify the perfume of ripe mango. Each step is clearly structured, allowing passionate home bakers to craft a plate worthy of a pastry boutique, yet the ingredients remain few and carefully chosen, letting quality speak louder than quantity. The result is a show-stopping finale that looks intricate, tastes balanced, and rewards every bite with an elegant crescendo of flavor.
FAQs
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Frequently Asked Questions
Can I substitute Manjari 64 % dark chocolate with another variety, and if so, which one?
Yes. Any high-quality dark couverture in the 60–70 % range will work; choose one with a bright, fruit-forward profile—e.g., Valrhona Caraïbe 66 % or Guanaja 70 %. If you prefer a slightly sweeter, less intense result, a 55–60 % couverture such as Valrhona Equatoriale Noire will also temper and set cleanly while still pairing well with the mango.
How far in advance can I prepare the chocolate leaves and mousse, and what’s the best way to store them before assembly?
Tempered chocolate leaves can be made 3–5 days in advance; once fully set, slide them between sheets of parchment in an airtight container at 15–18 °C (cool, dry room or wine fridge) so they stay crisp and bloom-free. The whipped-cream chocolate mousse is best prepared 6–24 hours ahead; keep it in a piping bag or bowl tightly covered with cling film in the refrigerator (4 °C) and give it one gentle stir before assembling just before service.
How can I adapt this dessert for lactose-intolerant or dairy-free guests?
Swap the dairy elements for plant-based equivalents: use high-quality dark chocolate that’s certified dairy-free, replace the 320 g whole milk with the same weight of unsweetened almond, oat, or coconut milk, and fold in whipped coconut cream (or a 50/50 mix of coconut cream and chilled aquafaba) instead of heavy cream. Tempering and leaf production remain unchanged, so the dessert keeps its snap and structure while becoming completely lactose-free.