Chocolate Millefeuille Recipe

Preparation of the dough Roll out the puff pastry on a work surface and prick it. Cut out 12 small circles with a cutter (about 5 mm in diameter) and place them on a baking sheet lined with parchment paper.

Cooking: Dust the circles with cocoa before baking for 15 minutes at 180 °C.

Preparation of the cream: Whip the cream using an electric mixer for a few minutes. Empty the chocolate mousse pots into a saucepan and place in the microwave for 1 minute to soften the mixture. Mix well.

Mix in the whipped cream with the chocolate cakes and blend well again. If the mixture becomes grainy, heat it in the microwave for 15 to 30 seconds and mix well again.

Plating Crush the hazelnuts. Place the mixture in a piping bag. Alternate a puff pastry circle with a swirl of soft mousse. Repeat the process 2 times. Sprinkle with chocolate shavings and cocoa powder.