White chocolate and raspberry mille-feuille

• 300 g (11 oz) white chocolate
• 100 ml (4

Melt 200 g (7 oz) of the chocolate and shape into 12 rectangles (or circles) on the greaseproof paper or acetate. Leave to cool.

Melt the remaining chocolate and leave to cool slightly. Meanwhile, whip the cream, then fold in the chocolate to form a mousse, and transfer the mixture to the piping bag.

To assemble the mille-feuille, place one layer of cooled chocolate on the servi