Chocolate Mousse Millefeuille

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.