Millefeuille au chocolat blanc, chantilly chocolatée et framboises – White Chocolate Millefeuille, Chocolate Chantilly and Raspberries

Millefeuille au chocolat blanc, chantilly chocolatée et framboises – White Chocolate Millefeuille, Chocolate Chantilly and Raspberries

You need:

• 200 g + 100 g white chocolate (I used Valrhona)
• 10 cl heavy cream to make chantilly
• 400 g fresh raspberries
• 2 to 5 tbsp confectioner sugar
• Wild Australian Wattle seeds (which is my personal addition, not in the original recipe. They are a little treasure given to me by my friend Kim! Thanks Kim, I love those seeds! They can be bought online at Zingerman’s.

Note on wattle seeds:
Seeds of a variety of acaria collected by Aboriginal people West of the Great Divide, roasted and ground to amplify their natural nutty flavor. Great with chocolate and nuts.

Steps:

• Melt 200 g chocolate using the bain-marie method.
• Pour the chocolate on top of a silicone sheet, make it even with the help of a cookie cutter, and let cool until cold (I placed in the fridge to speed up the process a bit).
• When you reach this stage, cut 12 small rectangular pieces.
• Whip the cream into chantilly and add the remaining melted white chocolate.
• Add the wattle seeds (optional).
• Take a small plate where you place a white chocolate rectangular.
• Top over with the white chocolate cream (use a decoration bag).
• Place another chocolate rectangular over and press gently.
• Place some cream, a few raspberries and some cream over. The cream serves as “glue” for the dessert to stay in place.
• Place the last rectangular on top, pressing gently again.
• Decorate with confectioner sugar.

Note: I made individual portions, about 1.5 inch by 4 inches.

As much as I am not a white chocolate eater, I really enjoyed this simple dessert.