Chocolate-Raspberry Millefeuille Recipe

Ingredients:

1. 1 sheet of puff pastry
2. 1 egg yolk, beaten
3. 1 cup of fresh raspberries
4. 1 cup of heavy cream
5. 1/4 cup of powdered sugar
6. 1 tsp of vanilla extract
7. 1/2 cup of dark chocolate chips
8. 1 tbsp of unsalted butter
9. 1/4 cup of sliced almonds

Instructions:

1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface until it’s 1/8 inch thick.
3. Cut the puff pastry into 3 equal sized rectangles.
4. Prick the rectangles with a fork all over and brush generously with the beaten egg yolk.
5. Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.
6. Remove from the oven and allow to cool.
7. In a bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whisk until stiff peaks form.
8. In a double boiler, melt the dark chocolate and butter, stirring occasionally until smooth.
9. To assemble the millefeuille, place one layer of puff pastry on a plate.
10. Spread a generous layer of the whipped cream evenly over the puff pastry, then add a layer of raspberries.
11. Place the second layer of puff pastry on top and repeat the layers of cream and raspberries.
12. Top with the final layer of puff pastry.
13. Drizzle the melted dark chocolate over the top of the millefeuille and sprinkle with sliced almonds.
14. Refrigerate the millefeuille for at least 30 minutes before serving.

Serving Suggestions:

Serve chilled with a dollop of whipped cream and fresh raspberries on top. Enjoy this decadent dessert with a cup of hot coffee or tea.