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Raspberry and chocolate mousse mille-feuille
Raspberry and chocolate mousse mille-feuille
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Impress with this stunning and easy dessert at your next party.
Ingredients:
  • 1 1/2 sheets Butter Puff Pastry, thawed
  • 300g dark chocolate
  • 330ml thickened cream
  • 250g raspberries
  • Icing sugar, to sprinkle
Instructions:
  • Preheat your oven to 220C conventional or 200C fan-forced. Line a large baking tray with baking paper and place the pastry on it. Bake for about 25 minutes until the pastry is golden and crisp. Then, allow it to cool on a wire rack.
  • Place the chocolate in a heatproof bowl set over a saucepan of simmering water until it melts. Remove from heat and let it cool until just warm. In the meantime, use an electric mixer to beat the cream until it forms firm peaks. Refrigerate until needed.
  • Gradually whisk in half of the cream into the chocolate until smooth. Continue whisking in the remaining cream until fully combined.
  • Using a piping bag filled with chocolate mousse, pipe 3 small dots onto a serving plate and place a piece of pastry on top to prevent it from sliding.
  • Layer half of the luscious mousse over the delicate pastry, generously top with vibrant raspberries, and repeat the tempting layers, ending with the final pastry sheet.
  • Dust with icing sugar.

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