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Raspberries and hazelnut chocolate mousse mille-feuille (Recipe in English on OPSD blog) This indulgent chocolate and pastry recipe, filled with hazelnut chocolate mousse and fresh raspberries, is a true delighting dessert. Try it now!
CUCINA: Italian
  • For 12 small disks of puff pastry
  • 1 roll of puff pastry (rectangular, cold and rolled out)
  • 2 tablespoons of castor sugar
  • 1 tablespoon of water
  • 1 teaspoon of extra virgin olive oil
  • For the hazelnuts mousse
  • 150 g of hazelnuts spread
  • 100 g of butter
  • 50 g of icing sugar
  • 1 or 2 tablespoons of milk
  • For the garnish
  • raspberries jam
  • fresh raspberries
  • toasted hazelnuts
  • icing sugar
  1. Prepare the small disks of puff pastry
  2. Preheat the oven to 200°C.
  3. Cover a baking sheet with some baking paper greased with a dab of extra virgin olive oil.
  4. Transfer the puff pastry to it.
  5. Use a cookie cutter (Ø cm 8) to cut small disks out of the puff pastry.
  6. Dab a little water on their surface, sprinkle uniformly with a tablespoon of castor sugar and cover with baking paper.
  7. Put another baking sheet on the puff pastry (in this way it won’t swell) and bake for approximately 15 mins.
  8. Remove from the oven and gently turn the disks upside down.
  9. Dab again a little water on their surface, sprinkle uniformly with a tablespoon of castor sugar and cover with baking paper.
  10. Finally, put another baking sheet on the puff pastry and bake again for about 10 mins.
  11. Leave the disks to cool on a wire rack at room temperature.
  12. Prepare the hazelnuts mousse
  13. In a large bowl, with an electric beater, beat the butter.
  14. Add gradually the sifted icing sugar, the hazelnuts spread and, depending on its consistency, one or two tablespoons of milk.
  15. Mix well until you get an homogeneous and fluffy mixture.
  16. Transfer the mousse to a piping bag with a large and star-shaped nozzle and keep in the fridge until it’s time to garnish the mille-feuille.
  17. Compose the mille-feuille
  18. Spread some raspberries jam on the small disks.
  19. With the piping bag put a dollop of hazelnuts mousse in the middle of each of them.
  20. Garnish half of the disks alternating fresh raspberries and dollops of mousse.
  21. Cover with the remaining disks.
  22. Keep your mille-feuille in the fridge.
  23. Just before serving, garnish them with icing sugar and some toasted hazelnuts, chopped.
Remember to remove the mille-feuille from the fridge approximately 10 mins before serving.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/millefoglie-ai-lamponi/