Chocolate Hazelnut Mille Feuille

Method

1. Melt the dark chocolate in the microwave in 10 second bursts, stirring between each burst until completely melted. Heat the Nutella in the microwave for 10 seconds to soften it, then stir it into the chocolate until completely incorporated.
2. Heat half of the whipping cream on a stovetop until the edges start bubbling, then add it to the chocolate mixture in three equal portions, stirring with a spatula between each addition (to create an emulsion). Add the rest of the cold cream and stir until combined.
3. Cover the bowl with cling wrap and place into the fridge to chill for at least two hours. After two hours, place the chocolate mixture into a stand mixer. Whip on medium speed for 5 minutes, or until the ganache thickens and doubles in volume. Spoon the ganache into a piping bag fitted with a plain nozzle, twisting the bag slowly until the ganache reaches the tip, then place into the fridge until ready to assemble.
4. Preheat oven to 220°C. Unroll the pastry and cut three 12cm x 27cm rectangles. Place on baking trays lined with baking paper and position cookie cutters on the corners of each tray, then top with another tray (this will cause the pastry to puff evenly and only as high as the cookie cutters). Bake for 8 minutes, then reduce the heat to 200°C and cook for a further 8 minutes, or until the pastry is golden. Remove and leave to cool on a wire rack.

1. On a platter, place two dots of whipped ganache to hold the mille feuille in place and top with one layer of pastry. Pipe a layer of whipped ganache over the pastry and top with 1/3 of the chopped hazelnuts. Top with another layer of pastry and pipe more whipped ganache and sprinkle 1/3 of the hazelnuts. Top with the final layer of pastry, then combine the dark chocolate and coconut oil and pour it over the top of the final layer.
2. Using the remaining ganache, pipe 14 dollops over the pastry, topping each with an unwrapped Ferrero Rocher chocolate. Sprinkle over the remaining hazelnuts and serve immediately.