Decadent Chocolate Millefeuille with Vanilla Ice Cream

Instructions

1. Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
2. Roll out the puff pastry sheet on a clean surface to about 3 mm thickness.
3. Cut the pastry into three equal rectangular pieces approximately 10 cm by 5 cm.
4. Place the pastry pieces on a baking tray lined with parchment paper.
5. Sprinkle granulated sugar evenly on top of each pastry piece.
6. Bake the pastry pieces in the preheated oven for 12 to 15 minutes until golden and puffed.
7. Remove the pastry from the oven and let cool completely on a wire rack.
8. In a small saucepan, melt the unsalted butter over low heat.
9. Add the chopped dark chocolate to the melted butter and stir until smooth and glossy.
10. Add the whole milk to the chocolate mixture and stir to combine well.
11. Allow the chocolate sauce to cool slightly but remain pourable.
12. Place one puff pastry piece on a serving plate.
13. Spread a layer of the chocolate sauce evenly over the pastry.
14. Add the second puff pastry piece on top and repeat the chocolate sauce layer.
15. Place the final puff pastry piece on top to form a three-layer millefeuille.
16. Drizzle remaining chocolate sauce on top for decoration.
17. Serve immediately with one scoop of vanilla ice cream on the side.