Brush four ramekins with melted butter and coat with sugar.
Melt chocolate in a heatproof bowl over simmering water and stir in pistachios.
Whip cream in a bowl until soft peaks form.
Whisk egg whites and caster sugar until stiff, glossy peaks form.
Fold cream into the chocolate mixture, then fold in the egg whites.
Pour mousse into ramekins and chill in the fridge overnight.
Preheat oven to 200°C.
Beat butter, icing sugar, and honey until smooth.
Gradually beat egg whites into the butter mixture.
Fold in flour and chill the mixture for 2 hours.
Create a 12cm circular template from plastic or card.
Spread a thin layer of tuile mixture through the template onto a lined baking tray.
Bake the tuile disc for 3 to 4 minutes until golden-brown.
Shape the warm tuile disc over a tumbler to form a basket.
Repeat the process to create four baskets.
Combine the tropical fruit salad ingredients.
Serve mousse scoops inside tuile baskets with fruit salad on the side.