Recipe by Fabrice Fillin, chef at Léritaj Mwen

Ich Mwen

Equipment you’ll need: Piping bag or plastic bag with a corner snipped off, immersion blender, kitchen scale, 4 small glasses, knife, saucepan


Serves 4

  • 165 g table cream
  • 95 g petit beurre biscuits
  • 70 g milk chocolate, chopped
  • Half a pineapple
  • 1 1/2 passionfruit


  • Heat the cream and water in a saucepan and pour it over the chocolate and biscuits.
  • Mix using an immersion blender.
  • Use a piping bag to transfer the mixture into small glasses.
  • Finely dice the fruit and sprinkle it over the mixture in the glasses.

Enjoy your lunch!

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