Chocolate Mousse Millefeuille

Prep Time
Cook Time
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Recipe: #32192

May 21, 2019

"An elegant chocolate dessert."

Original is 2 servings


  • Serving Size: 1 (1269.2 g)
  • Calories 4965.6
  • Total Fat - 397.2 g
  • Saturated Fat - 200.4 g
  • Cholesterol - 7102.5 mg
  • Sodium - 1047.3 mg
  • Total Carbohydrate - 215.3 g
  • Dietary Fiber - 18.7 g
  • Sugars - 134.2 g
  • Protein - 119.9 g
  • Calcium - 1113.5 mg
  • Iron - 32.2 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

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

Step 2

Allow to cool to room temperature.

Step 3

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

Step 4

Fold the whipped egg yolks into the melted chocolate.

Step 5

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

Step 6

Refrigerate overnight.

Step 7

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

Step 8

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

Step 9

Continue for 4 full layers of phyllo.

Step 10

Cut the phyllo into 3” triangles with a sharp knife.

Step 11

Place the triangles on a baking tray lined with parchment.

Step 12

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

Step 13

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

Step 14

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

Step 15

Place a spoonful of mousse onto the phyllo, and then place another piece of phyllo on top. Repeat until you have 3 layers of phyllo, 2 layers of mousse.

Step 16

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


No special items needed.

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