Ingredients

• 250g/9oz dark chocolate (70% cocoa solids)
• chopped
• 200ml/7fl oz whipping cream
• 1 tbsp mascarpone
• 3 tbsp sweet chestnut purée
• 1 tsp coffee extract (or 1 tsp instant coffee dissolved in 1 tbsp hot water)
• cocoa powder and icing sugar or grated chocolate
• to serve

Directions

• Put the chocolate in a heatproof bowl suspended over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Melt the chocolate slowly
• stirring occasionally.
• Line a tray with a sheet of baking paper and spoon the chocolate into 18 x 8cm/3in diamater circles. (If necessary
• you can tidy up the circles using a round pastry cutter when the chocolate is nearly set.) Put in a cool place to set completely.
• Whisk the cream and mascarpone together until fairly firm
• then mix in the chestnut purée and coffee extract.
• Build each millefeuille by spooning some coffee chestnut cream on a chocolate disc and setting a second disc on top. Add another blob of chestnut cream and finally a third disc. Repeat with the remaining chocolate circles to make six millefeuilles.
• Keep refrigerated until ready to serve
• then sprinkle with cocoa powder and icing sugar
• or grated chocolate.