Easter White Chocolate

Ingredients

• 200 ml double cream
• 200 g grated white chocolate
• 150g extra grated white chocolate for ganache
• 1 punnet raspberries

Method

1. First of all to make the mousse, we're going to heat some double cream, which just takes a few seconds in the microwave.
2. Pour the heated chocolate steadily over the grated white chocolate and that is the mousse finished.
3. But then things slow up dramatically: the mousse goes into the fridge to chill, and there it will stay for up to four hours.
4. And while that's chilling we'll get on with making the layers of chocolate.
5. Now as with all chocolate, you need to be very gentle with it. If you heat it too fast, it will burn and split, so we heat this in a bain marie over indirect heat.
6. Once it is melted nicely we're going to make the layers. Now you could be terribly neat and measure out rectangles, but I just do it freestyle.
7. You need three layers of chocolate per mille feuille and this amount of chocolate is enough for about four people. The trick is to cool this down very, very fast and that way it stays harder.
8. The chocolate wafers now go into a very cold fridge for about 10 to 12 minutes.
9. After the long spell in the fridge, the chocolate ganache is very cold.
10. Next we beat it up with an electric whisk and make it into a lovely mousse.
11. The chocolate layers should be ready when they've had about a quarter-of-an-hour to cool off. They're very cold, so you need to work quite quickly and fill the piping bag with mousse.
12. Squeeze and twist the bag, so the mousse is just ready to come out.
13. Start with a layer of chocolate, pipe ganache onto the top of that. And then just balance the final layer of chocolate on top.
14. Carefully place a row of raspberries on top of that and then, just to make it look really pretty, a little bit of icing sugar.