Prepare all ingredients.

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.