Chocolate Mousse and Caramel Fruit Skewers Recipe

Break the chocolate into small pieces and melt it in the microwave. Whip the egg whites, starting the mixer slowly (if you whip the egg whites too quickly, they become filled with air and immediately collapse). Add a little sugar, and when they are three-quarters whipped and have turned white, gradually add the sugar and whip faster to stiffen the egg whites.

Add 1/3 to the mousse and mix gently, then add the remaining portion, folding in carefully with a spatula to avoid deflating the egg whites (starting from the middle towards the center). Set aside in the refrigerator.

Chop the basil. Prepare the caramel by placing the sugar dry in a saucepan; when it has a nice color, add the cream, the basil, and a pinch of salt. Let it reduce a bit to thicken and strain the preparation through a sieve.

Cut the slice of pineapple into triangles: you need 12 pieces. Cut the banana into slices of 1.5 cm. Break a piece of the skewer to make them shorter, thread a piece of pineapple first, then a slice of banana, for a total of 3 pieces of pineapple and 2 pieces of banana. Put a knob of butter in the pan and turn the fruit skewers in it to give them a buttery flavor.

To finish, make mousse quenelles using two tablespoons, one in one direction and the other in the opposite direction; dip them in hot water to make them look nicer. Place them on plates, drizzle some caramel in a zig-zag pattern, add a skewer, and pour caramel on top, garnishing with a basil leaf.