- 250g/9oz dark chocolate (70% cocoa solids), chopped
- 200ml/7fl oz whipping cream
- 1 tbsp mascarpone
- 3 tbsp sweet chestnut purĂŠe
- 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
- 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 purĂŠe 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.