Raspberry and chocolate millefeuille
No dessert offers as many options for tweaking and customising as a millefeuille. Seeing the different layers is a feast for the eye, especially in this variation with raspberry and chocolate mousse. The chocolate thins require a bit of basic chocolatier skills. The rest is pretty easy.
Pre-crystallise and spread a thin layer onto plastic cover. Once it is hard cut the chocolate into 12x4 cm squares. Press the chocolate between 2 metal sheets (or place a weight on top to stop the chocolate warping) and place in the fridge so that it can cool.
Whip together until you obtain a mousse.
Boil together for 2 minutes and leave to cool.
Finishing and presentation
Place a chocolate square onto a plate. Decorate with balls of chocolate mousse. Cover with another chocolate square. Top with raspberry jam, a few raspberries and finish with a final square of chocolate. Finish by drizzling Callebaut Red Fruit Topping around the plate.