Chocolate Millefeuille with Mango Coulis Recipe

Ingredients:

• 1 sheet puff pastry
• 1/4 cup granulated sugar
• 1/4 cup cocoa powder
• 1/4 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1/2 cup chopped semisweet chocolate
• 1 large ripe mango
• 1 tablespoon lemon juice
• 1/4 cup water

Directions:

1. Preheat oven to 375°F (190°C).
2. Thaw and roll the puff pastry sheet to 1/8 inch thickness. Cut it into 6 rectangles and place them on a baking sheet lined with parchment paper.
3. In a bowl, mix the sugar, cocoa powder, and melted butter until well combined. Brush each puff pastry rectangle with the mixture. Bake for 15-20 minutes or until golden brown and crispy. Remove from oven and let cool.
4. Meanwhile, heat the heavy cream in a small saucepan until steaming hot. Remove from heat and stir in the chopped chocolate until melted and smooth. Let the chocolate ganache cool and thicken at room temperature for about 10 minutes.
5. To make the mango coulis, peel and dice the mango and put it in a blender. Add the lemon juice and water. Blend until smooth and pour into a small saucepan. Heat the mango puree over medium heat until it thickens and reduces to a syrupy consistency.
6. To assemble the millefeuille, cut the puff pastry rectangles in half lengthwise with a serrated knife. On each bottom half, spread a spoonful of chocolate ganache and top with the other half. Repeat the layering until you have 3 layers of pastry and 3 layers of ganache. Drizzle the mango coulis on top of the millefeuille.

Verdict:

This chocolate millefeuille with mango coulis is a rich and decadent dessert with a sweet and tangy twist. The puff pastry is delightfully crispy and the chocolate ganache is creamy and velvety. The mango coulis adds a bright tropical flavor to the pastry layers. It’s a perfect dessert for special occasions or a fancy dinner party.

Serving Suggestions:

Serve the millefeuille with a scoop of vanilla ice cream and some fresh berries on top. Garnish with chopped nuts or edible flowers for visual appeal.