Additional Ingredients

For chocolate cream filling:

How to make Chocolate Mille Feuille with Blackberries and Cassis

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1. Preheat oven to 220°C. Roll out the pastry into a large rectangle and sift over the cocoa. Prepare your pastry by folding one end of the rectangle into the centre and repeat with the opposite end, so that each ends meet in the middle. Repeat the process, adding another dusting of cocoa and roll the pastry again so you are left with a thin rectangle of pastry,
2. Place the pastry on a large baking tray and trim to fit. Prick the pastry all over with a fork, cover with a sheet of greaseproof paper and weight the pastry down with a second baking tray. Place in the oven and cook for 10-15 minutes or until the pastry begins to colour. Remove the second baking tray which was placed on top and place the pastry back in the oven to finish cooking for a further 15mins. Once cooked, remove and leave to cool.
3. While the pastry finishes cooking, make the chocolate filling. Place the single cream in a heavy based saucepan and heat to scalding point. Pour the cream onto the dark chocolate so that the cream melts the chocolate and leave to cool. Mix gently until smooth. Place the whipping cream in a freestanding mixer and mix to soft peaks.
4. Once the pastry is cool, cut into small rectangles, Pour the chocolate mixture over the whipped cream and mix to incorporate, Add the Cassis and mix again.
5. Using either a piping bag or with the palette knife, spread a thick layer of cream onto the chocolate pastry rectangles. Cover the layer of cream with a layer of blackberries and add a little extra of the chocolate cream filling between the berries. Place a second rectangle on top and finish with a dusting of icing sugar.
6. Serve with some extra berries with have been drizzled with Cassis.

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