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.

Level:: Easy

Q.S.

Callebaut Dark Chocolate - 70-30-38 - 5kg Block

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.

1.8 lb

Callebaut Ready To Use - Dark Chocolate Mousse - 800g Bag
1 l

milk

Whip together until you obtain a mousse.

5.3 oz

fresh raspberries
3.5 oz

sugar

Boil together for 2 minutes and leave to cool.

Q.S.

Callebaut Ready To Use - Red Fruit Topping - 1kg Bottle

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.