[ingredients]200g/ about 7oz good quality dark chocolate, finely chopped (divided)
100g/ 7 Tablespoons coconut milk
Pinch of fine sea salt
1 teaspoon of blackberry liqueur
1 Tablespoon of seedless blackberry jam, naturally sweetened
2 oz fresh blackberries
Cocoa power to finish
[instructions]Gently melt half of the chopped chocolate over a bain-marie or in the microwave at half-power.
Place the rest of chopped chocolate in a small bowl and set aside for now.
Stir until smooth and pour out evenly onto parchment paper. Smooth into a thin even layer with the aid of an off-set spatula. Place in refrigerator to firm for at least an hour. Meanwhile make the ganache.
To make the ganache: Heat the coconut cream and salt until just simmering, and pour over the reserved chocolate. Let rest for 2 minutes to melt, and then stir gently until smooth. Add the blackberry liqueur and seedless blackberry jam and stir again until well incorporated. Place in the refrigerator to firm for at least an hour.
Just before assembly, take out the parchment paper with the now firmed chocolate and cut out 6 circles with a round biscuit cutter.
Remove the firmed blackberry ganache from the refrigerator and whip briefly with a small spatula to aerate. Fill a small piping or plastic bag with the ganache and snip the tip to create a piping bag.
Pipe ganache onto two chocolate circles and top with fresh blackberries. Repeat with the next two circles and stack on top. Top the mille-feuilles with the last piece of chocolate and dust gently with cocoa powder to finish.
Serve immediately or reserve in refrigerator.

*recipe and photo courtesy of Gourmandeinthekitchen.com