Chocolate Almond Mille-Feuille
Chocolate Almond Mille-Feuille
Ingredients
Base
- 50g dark cooking chocolate, coarsely chopped
- 50g Toblerone, broken into pieces
- 20g butter, chopped
- 2 eggs, separated
- 125ml (1/2 cup) thickened cream
- 1 sheet frozen butter puff pastry, just thawed
- 1 egg, extra, lightly whisked
- 1 tbsp flaked almonds
- 2 tsp demerara sugar
- Pure icing sugar, to dust
Instructions
- 1
Stir combined chocolate and butter in a heatproof bowl over a saucepan of simmering water until the chocolate melts. Cool slightly. Stir in egg yolks, 1 at a time, until well combined.
- 2
Use an electric beater to beat egg whites in a clean dry bowl until soft peaks form. Use an electric beater to beat the cream in a separate bowl until soft peaks form. Use a large metal spoon to fold cream into chocolate mixture. Fold in egg white. Cover with plastic wrap and place in the fridge for 3-4 hours or overnight to set.
240 min - 3
Preheat oven to 220°C. Line a baking tray with baking paper. Cut pastry into 6 rectangles. Place on lined tray. Brush with extra egg. Combine almonds and sugar. Sprinkle over 2 rectangles. Bake for 8 minutes or until puffed and golden. Cool completely on a wire rack.
8 min - 4
Layer the pastry with some of the mousse on plates, finishing with the almond pastry. Dust with icing sugar. Serve with the remaining mousse.