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February 07, 2018

The Best Sweet for Valentine’s Day: Chocolate Millefeuille

Valentine’s Day is a very important date in the United Kingdom. Every couple plans their own version of 24 romantic hours in which expressions of love play an essential part. Store windows up and down the country showcase fantastic gift ideas featuring hearts of every variety and size. Patisseries appeal to our sweet tooth with irresistible chocolate confections and restaurants create menus especially for the occasion. It is, without a doubt, a day when love and gastronomy go hand-in-hand.

You can’t celebrate 14 February properly without a romantic candlelit dinner, whether it’s at a place that’s special for the two of you or even at home with the right decoration and every detail thought through to create the perfect atmosphere.

At Olive Oils from Spain we just adore this date on the calendar and, you guessed it, we also love food, which is why we propose you make a delicious dinner with a very special dessert: chocolate millefeuille with Chantilly cream and strawberries.

Cook with your heart! That’s one of the most important kitchen commandments, and if you feel you’re lacking a bit of skill in this field why not visit our recipe section where you’re sure to find the perfect dish for your Valentine’s Dinner. By putting oodles of love into the preparation you’ll see just how easy it is to create an exclusive and unforgettable evening for the two of you.


Lots of love

  • Extra Virgin Olive Oil from Spain
  • 1 slab dark chocolate with 70% cocoa content
  • Strawberries
  • 400ml whipped cream
  • 80g icing sugar
  • 2 tablespoons vanilla sugar
  • 2 mint leaves
  • 1 lemon
  • Flaked almonds

Start by making the Chantilly cream in a blender.

First add the vanilla sugar and pulse until very fine. Mix in the cream and whip until it stiffens, adding the icing sugar a bit at a time. When you have a firm, creamy consistency it’s ready.

Chocolate Millefeuille_creamy

Put the cream in a pastry bag and leave in the coldest part of the fridge.

Pastry bag

Now melt the chocolate in a bain-marie. When it starts melting, add a few drops of Extra Virgin Olive Oil from Spain which makes it glossy and extra-creamy.

Chocolate in a bain-marie

Line a plate with greaseproof paper, place your heart-shaped mould on top and spoon in 2 tablespoons of chocolate. Spread it with the help of a spatula and tap the plate lightly to get rid of any air bubbles and make the surface even.

You need to make a total of 8 hearts. If you don’t have a mould, you can make a circle or any other shape you like. Melted chocolate is very easy to work with.

Put it in the freezer to set.

Chocolate in the freezer

Now we’re going to fry some mint leaves in Extra Virgin Olive Oil from Spain. When the oil is very hot, flash-fry the leaves, removing them quickly so they don’t burn.  Place them on a piece of absorbent paper to drain off any excess oil and sprinkle with icing sugar. Set aside.

Mint and sprinkle with icing sugar

Fry the flaked almonds in the same oil and drain on absorbent paper in the same way.

flaked almondswith olive oils

While they are still hot, put them in a fine-mesh colander and sprinkle with a teaspoonful of icing sugar so that it caramelises.

Flacked almonds with easypoonful of icing

Cut the strawberries into thin slices and…. now you’re ready to assemble this spectacular Chocolate Millefeuille!


On the chocolate base, arrange the strawberries and the whipped cream, then top with another chocolate heart. Repeat the operation twice more.

Perfume the serving dish with grated lemon zest. Garnish with the caramelised almonds, the fried mint leaves and all the love in the worldA dessert for lovers only.

Chocolate Millefeuille

We wish you a very happy Valentine’s Day! If you’d like to discover other recipes just as delicious as this one and learn some fantastic cooking tips and methods, check our recipes and you’ll see just how easy it is to make these amazing dishes at home.


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