Rasgolla Milli Feuilly

Ingredients
6 – Puff discs 4″ diameter
50g – Sugar
14 – Angoori rasgolla
200g – Dark chocolate
10 g – Fresh cream
200g – Whipped cream
30g – Whipped cream
Method
* Bake the puff discs with a little sugar dusted on the top and then cool.
* Scald the cream and add it to the broken pieces of chocolate to make a ganache.
* Bring down the temperature and fold in the whipped cream to make a mousse.
* Pipe the mousse on the puff disk topped with another disk, layer this disk with a little cream and seven angoori rasgollas, pipe a little cream on the top and stick the third disk.
* Dredge with icing sugar and serve chilled.