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1
For the chocolate mousse filling, melt the chocolate over a bain marie. Pour it into a large bowl and stir in 7 tbsp of milk. In a separate bowl, beat the egg whites until stiff while slowly adding sugar. Gently fold the egg whites into the chocolate and chill it for 1 hour.
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2
For the puffs, bring the butter, salt, 1/2 cup milk and 1/2 cup water to a boil in a pan. Once the butter is completely melted, add the flour and stir with a wooden spoon until a moist dough begins to form at the bottom of the pan. Transfer the dough to a bowl, stir in 1 whole egg (if the mixture appears to break, just keep stirring until the egg is fully incorporated). Leave it to cool for about 10 mins. Stir the rest of the eggs into the pastry one at a time.
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3
Preheat the oven to 400u00b0F. Transfer the pastry mixture into a piping bag with a medium-sized star nozzle and pipe 18 2-inch diameter rosettes onto 2 baking sheets lined with parchment. Bake the sheets one at a time for about 25 mins. Turn off the heat and leave the cakes in the oven to cool without opening the door.
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4
For the mango, mix the scraped vanilla seeds and orange juice. Add the mango slices and refrigerate.
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5
To assemble, put the chocolate mousse into a piping bag with a medium-sized star nozzle. Cut the cakes in half horizontally, pipe the chocolate mousse onto the bottom halves and top them with the mango slices. Put the top halves on and serve dusted with cocoa powder with the remaining mango slices on the side.
