White Chocolate Mille-Feuille

White Chocolate Mille-Feuille

Yield: One 10-inch cake serving; about 10
Difficulty: ** (Intermediate)
Preparation: 1 1/2 hours plus chilling, baking and cooking times.




2 frozen puff pastry sheets, thawed 1 lb. Godiva Ivory Chocolate, coarsely chopped 4 1/2 cups heavy cream 2 1/2 cups raspberries Confectioners' sugar


Preheat oven to 400 degrees (F).


Unfold one pastry sheet on floured surface. Roll out to 10" square. Trim to 10" circle and place on baking sheet. Prick pastry thoroughly with fork. Repeat with remaining pastry sheet.


Bake for 15 minutes or until golden brown. Cool on baking sheets on wire racks.


Place chocolate in a large bowl. Heat 1 1/2 cups heavt cream insaucepan to a boil. Pour over chocolate and let stand 30 seconds. Stir until smooth and thickened. Cool completely.


Add slowly remaining cream into chocolate mixture, stirring until smooth. Pour mixture into large mixing bowl. Beat with electric mixer on high speed until stiff peaks form.


Place one pastry round on serving plate. Spread 1" thick layer of chocolate mousse on pastry, leaving a 1 1/2" margin around the edge. Spoon remaining chocolate mousse into pastry bag with a large plain or star tip. Then pipe a 2" high wall of chocolate mousse in margin around edge of pastry.


Arrange raspberries on the outside wall, covering it completely and pressing gently so raspberries stick to wall. Then fill center area "inside wall" with remaining raspberries. Pipe remaining chocolate mousse on top of raspberries. Smooth out top.


Top with second pastry round. Place an empty 9" round cake pan on top of pastry and press down gently until chocolate mousse bulges slightly. (This helps pastry rounds to stick to chocolate mousse.) Remove cake pan. Refrigerate "cake" for at least 2 hours.


Sprinkle with confectioners' sugar and garnish with ad***ional raspberries, if desired. Cut with serrated knife.



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