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Main Ingredient: Other

Cooking Style: French

Dish Type: Dessert

Mille Feuille of Chocolate

White Chocolate Mousse

• 4 leaves gelatine
• 500ml whipping cream
• 500 gm white chocolate
• 50gm plain flour
• 110gms castor sugar
• 60gm egg yolks
• 1 vanilla pod
• 500ml milk
• 100 ml Grand Marnier

Chocolate Mousse

• 450gm dark couverture chocolate
• 150gm egg yolks
• 570ml whipping cream
• 90gm castor sugar
• 45ml water

White Chocolate Mouse: Soak gelatine in ice cold water and bring milk and vanilla to boil. Whisk egg yolks and sugar, while beating in flour smoothly. Add a third of the boiling milk, bring back to boil, simmer and cook out for 5 minutes. Remove from heat and place in mixing bowl. Add pre-soaked gelatine and mix. Melt white chocolate and Grand Marnier, beating together to smooth mix, allow to cool rapidly. Whip cream to ribbon stage and fold mixtures together. The two mousses are the basis of the dish: To complete, add a hazelnut and almond Dacquoise, chocolate biscuit jaconde, milk chocolate and praline Feuillantine, praline ice cream, orange caramel compot and confir kumquats and assemble.

Chocolate Mousse: Melt dark chocolate in a bain marie to 40 degrees C. Whisk egg yolks, simultaneously boil sugar and water and cook to 121 degrees C, slowly pour the syrup over the egg yolks and whisk to a full sabayon until cool. Then whisk cream to ribbon stage and fold cream and sabayon together. First fold one third into the chocolate, then add rest.

Supplied by: William Curley, patissier