Technical Stages :

• The day before: Melt the chocolate in a bain-marie.
• Off the heat, add the butter cut in pieces.
• Mix thoroughly and leave to cool a bit.
• Add the egg yolks and whip until the foam turns pale.
• Beat the egg whites very firm.
• Add them to the chocolate cream.
• Reserve in the fridge for 12 hours.
• The day of: Make 1/2 litre crêpe batter.
• Make 18 small crêpes in blinis pans.
• On dessert plates, alternate 3 crêpes with chocolate mousse to form a mille-feuille.
• In a dry pan, brown the pine nuts. We can also brown them in hot oven.
• Spike them in the chocolate mousse.
• Decorate with some fresh raspberries and serve.