How to make Chocolate Mille Feuille -

Anything that has chocolate in it can be eaten over and over again.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dark chocolate (डार्क चॉकलेट), Fresh cream (ताज़ी क्रीम )

Cuisine : French

Course : Desserts

Chocolate Mille Feuille

Chocolate Mille Feuille Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chocolate Mille Feuille Recipe

  • Dark chocolate

  • Fresh cream chopped 1/2 cup

  • Egg yolks 1 1/2 cups

  • Caster sugar 1 1/4 teaspoons

  • Milk 3 tablespoons

  • Fresh cream 1/2 cup

  • Chocolate Planks

  • Dark chocolate chopped 125 grams


Step 1

To make the chocolate mousse, cook the egg yolks and caster sugar in a double boiler, stirring, till thick or till it coats the back of the ladle. Remove from the heat.

Step 2

Heat the milk in a non-stick pan but do not boil it. Add this to the egg mixture and mix well.

Step 3

Place the chocolate in a bowl and pour the milk-egg mixture over it and mix till the chocolate melts.

Step 4

Beat the fresh cream lightly and fold into the chocolate mixture. Refrigerate the mixture for one hour.

Step 5

To make the chocolate planks, melt the dark chocolate in a microwave on HIGH for about thirty seconds. Remove from the heat and stir continuously till it cools down to room temperature.

Step 6

Spread the mixture uniformly on a silicon sheet. Once the chocolate is semi-set, cut three-inch by one-inch planks using a measuring scale. Place the silicon sheet in the refrigerator for ten to fifteen minutes so that the chocolate is completely set.

Step 7

Transfer the set planks onto a plate.

Step 8

Arrange four of them on a serving plate and pipe a little of the chocolate mousse on them. Cover each plank with another plank. Repeat this procedure until all the planks are used.

Step 9

Pipe rosettes with the remaining mousse on the uppermost planks. Place in the freezer for fifteen to twenty minutes.

Step 10

Serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.