Mille Feuille au Chocolat

Serves 6

Ingredients

1 cup milk
300ml cream
125g (5 rows) Cadbury® Dark Cooking Chocolate, chopped
1 egg
¼ cup sugar
40g cornflour
Vanilla essence
2 sheets puff pastry
1-2 tablespoons orange and cognac blend liqueur

Method

1. Preheat the oven to 220°C. Heat the milk and one-third of a cup of the cream together in a saucepan. Add the chocolate and stir over a low heat until melted.
2. Mix the egg, sugar and cornflour together. Beat well. Pour the chocolate mixture over, stirring constantly. Return this mixture to the saucepan and stir over a low heat until it thickens and boils.
3. Remove from the heat and add 1-2 drops of vanilla essence. Transfer the custard to a bowl and cover the surface with plastic cling film. Leave to cool.
4. Place the sheets of pastry on a lined baking tray and bake for 10 minutes or until the pastry is puffed and golden. Leave to cool.
5. Carefully split each sheet of pastry in half. Trim the edges and cut 24 rectangles, each measuring approximately 10 x 8 cm.
6. Whip the remaining cream with the orange and cognac blend liqueur until thick, but not stiff.
7. To assemble, place a piece of pastry on a serving plate and spread with a little chocolate custard, followed by some cream. Repeat to make three layers, finishing with a layer of pastry. Dust with icing sugar.

Note: The orange and cognac blend liqueur in the cream could be replaced with other orange flavoured liqueurs or a liqueur of your choice.