Chocolate mousse

Finely chop the chocolate couverture. In a small casserole, warm 200 ml of Cremio 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. With an ice cream scoop, scoop balls and arrange them on top of sliced ​​fruit in suitable cups. Sprinkle portions of chocolate mousse with coconut flakes.