Chocolate raspberry and currant mille-feuille
If you love fancy desserts, try this easy chocolate mille-feuille with raspberries and currants.
1. Melt the chocolate in a bain-marie, smooth it with a spatula. Cover a large tray with a parchment paper sheet. Pour the melted chocolate and spread with the spatula. When it has hardened a little, but before it becomes brittle, cut 18 circles with a cookie cutter.
2. Leave them in a cool dry place then peel them off by passing your hand under the paper.
3. Remove from the stalks half of the red currants and crush them with a fork with half of the raspberries. Add the icing sugar and the cream, then mix gently with a spatula.
4. Assemble each mille-feuille just before serving on the plates, alternate layers of chocolate and cream. Scatter the rest of the currants and the raspberries to decorate. Garnish with mint leaves.
Our baking tip: If you are more skilled, you can whip up the cream into chantilly. Delicious!
Photo credit : Sucré Salé
