Looking for dessert for Christmas? Chocolate millefeuille with mango mousse

Preparation

1. The first thing we are going to do is melt the chocolate in the microwave, approximately 2 minutes.

2. We take it out of the micro and stir to see if it is ready. If more time is needed, you have to be aware, if it burns it will be bitter and you will not like the flavor.

3. We extend on a baking paper with the help of a brush (silicone is always better). The chocolate should be fine.

4. We cool in the fridge and when it starts to solidify we mark the shape we want with a cookie cutter, with a ring or with a knife (whatever we have). In this case, I made it square but for Christmas it would be great to do it with a star-shaped cookie cutter.

5. Once it is marked, you put it back in the fridge while we make the mousse.

6. For the mousse, we put the cream to cook and when it starts to boil we add the mango pulp and the sugar. When it has a creamy texture, remove and cool. When it is cold, we beat with a rod and when we start to assemble the cream we add the cheese.

7. We continue beating until thick.

8. To serve, I recommend having the millefeuille made and stored in the fridge because the chocolate melts quickly. We interspersed a plate of chocolate with a thick mousse and garnished with a small piece of mango.