Ingredients
- Pate Feuilletee (Puff Pastry) 400 gr
- Dark chocolate 200 gr
- Cognac 3 tablespoons
- Eggs 4 items ( separate the white from the yolk )
- Sweetened condensed milk 6 tablespoons
- Water 3 tablespoons
- Caster sugar for garnish
- Cocoa powder for garnish
Instructions
Prepare the mousse the day before,at low heat melt the dark chocolate( cut into small pieces ) in bain marie with 3 tablespoons of water and the cognac.When the chocolate is melted remove it from the heat,let it slightly cool and add the egg yolks one by one.Mix and add the sweetened milk ( stirring constantly ).Beat the egg whites until stiff peaks and add it to the chocolate mixture stirring gently.Refrigerate it.Bake the puff pastry and cut it into square pieces.Prepare each millefeuille using 3 pieces of puff pastry and some of the mousse in between.Sprinkle half of them with some caster sugar on top and the remaining with some cocoa powder.( if you can’t find Pate Feuilletee ,you can use puff pastry )
