Break the Toblerone into pieces and melt it with the dark chocolate in a chrome steel bowl over a water bath, stirring occasionally. Add the two tablespoons of Baileys and the two tablespoons of water – then the chocolate melts better. Remove the baking bowl from the water bath and cool briefly. Whip the cream until stiff and gently fold into the chocolate. Cover and place in the freezer for half an hour, followed by ten minutes in the refrigerator to cool.
Preheat the oven to 200 degrees top and bottom heat. Cut out puff pastry in the shape of a leaf, place on a baking sheet. Sprinkle with brown sugar. Bake for twelve minutes in the middle of the oven. Cool on a cooling rack.
Melt white and dark couverture separately over a water bath. Using a thick brush, spread thick streaks on a plate, spread the rest on parchment paper and set aside to cool.
Peel mango, cut into fine cubes. Scrape out passion fruit pulp, add. Remove the seeds from the chili and crush in a mortar with the mint, add the juice of one lime and mix in the maple syrup. Add one tablespoon of the mint pesto mixed in the mortar to the mango-passion fruit mix, use the rest as a decorative sauce.
To serve, place the puff pastry pieces on the plates, scoop the mousse with two spoons, place on top and place a second puff pastry piece. Spread the fruit sauce evenly over it. Put on cooled chocolate strips as decoration.
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