Chocolate mille-feuille

Melt the chocolate into pieces in a bain-marie.

Stir in the butter and then remove from the heat.

Add 3 egg yolks. Mix well

Beat the egg whites until stiff, stirring in the icing sugar.

Add them to the chocolate and set aside in a cool place.

Cut 12 rectangles out of the puff pastry, brown them with egg yolk diluted in a little water.

Bake th. 6 (180°C) Cook for about 10 min. until golden brown and puffed.

Let cool.
Trim the edges of each rectangle to release the puff pastry.

Lay a layer of mousse on a rectangle of dough, cover with a rectangle, add a layer of mousse and finish with a rectangle of dough.

Sprinkle with cocoa and serve.