Chocolate Mousse Millefeuille

1. 1

   Mousse: Melt the chocolate with the Amarula over a water bath.

2. 2

   Allow to cool to room temperature.

3. 3

   Whip the egg yolks and sugar until pale yellow, thick and fluffy.

4. 4

   Fold the whipped egg yolks into the melted chocolate.

5. 5

   Whip the cream to stiff peaks and fold into the chocolate egg mixture.

6. 6

   Refrigerate overnight.

7. 7

   Phyllo: Brush a layer of phyllo with the melted clarified butter and dust with a thin layer of icing sugar.

8. 8

   Put another layer of phyllo directly on top of this, pat down firmly and repeat the brushing of butter and confectioner's sugar.

9. 9

   Continue for 4 full layers of phyllo.

10. 10

    Cut the phyllo into 3 triangles with a sharp knife.

11. 11

    Place the triangles on a baking tray lined with parchment.

12. 12

    Cover the top of the phyllo with another layer of parchment and another baking tray to weigh it down.

13. 13

    Bake like this at 350F until golden brown (about 10 minutes).

14. 14

    For Assembly: Secure a layer of phyllo onto the plate with a bit of chocolate sauce.

15. 15

    Place a spoonful of mousse onto the phyllo, and then place another piece of phyllo on top.

16. 16

    Repeat until you have 3 layers of phyllo, 2 layers of mousse.

17. 17

    Serve with a refreshing fruit coulis or garnish with fresh berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.