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Chocolate Mille Feuille

Total votes: 468
Chocolate Mille Feuille
For the Chocolate Mousse

Dark chocolate chopped 1/2 cup
Egg yolks 1 1/2 cups
Caster sugar 1 1/4 tsp
Milk 3 tbsp
Fresh cream 1/2 cup

For the Chocolate Planks

Dark chocolate chopped 125 grams

To make the chocolate mousse

1. Cook the egg yolks and caster sugar in a double boiler, stirring, till thick or till it coats the back of the ladle. Remove from the heat.
2. Heat the milk in a non-stick pan but do not boil it. Add this to the egg mixture and mix well.
3. Place the chocolate in a bowl and pour the milk-egg mixture over it and mix till the chocolate melts.
4. Beat the fresh cream lightly and fold into the chocolate mixture. Refrigerate the mixture for one hour.

To make the chocolate planks

1. Melt the dark chocolate in a microwave on HIGH for about thirty seconds. Remove from the heat and stir continuously till it cools down to room temperature.
2. Spread the mixture uniformly on a silicon sheet. Once the chocolate is semi-set, cut three-inch by one-inch planks using a measuring scale. Place the silicon sheet in the refrigerator for ten to fifteen minutes so that the chocolate is completely set.
3. Transfer the set planks onto a plate.
4. Arrange four of them on a serving plate and pipe a little of the chocolate mousse on them. Cover each plank with another plank. Repeat this procedure until all the planks are used.
5. Pipe rosettes with the remaining mousse on the uppermost planks. Place in the freezer for fifteen to twenty minutes.
6. Serve chilled.

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