This is really something extraordinary. A twist on a classic chocolate mouse using tarragon, alongside our version of a mille-feuille makes for a mouth-watering dessert. This is next-level cooking!
Melt the chocolate in a bowl over a pan of simmering water (or very gently in a microwave).
Whisk the egg whites until stiff peaks form, then whisk in the sugar until glossy. Whip the double cream up until you have soft peaks. Fold the melted (but not too hot) chocolate into the whipped cream, then fold in the egg whites in two batches, followed by the chopped tarragon. Transfer into a piping bag and store in the fridge to set up for a couple of hours until later.
Preheat an oven to 200°C. Cut several filo sheets into rectangles (approximately 5x15cm) to make 20 in total. Lay them sandwiched between two baking trays and bake for 4 minutes until crispy. Remove the top tray and set aside to cool.
Slice the raspberries in half. Layer the pastry, followed by some of the mousse and sliced raspberries, then keep layering, using 4 mousse and raspberry covered filo rectangles per portion, then top with a 5th single sheet of filo.
Sprinkle over a little extra icing sugar and serve with a small handful fresh raspberries and a few extra chopped tarragon leaves, with coulis on the side. Serves 4