While the puff pastry is cooling, prepare the cream; drain the ricotta cheese of any residual water, then add the powdered sugar and mix everything with an electric whisk (3).
Pour the liquid cream (4) several times then let it whip until the mixture is sufficiently solid and compact.
Mix by hand, using a spatula, the dark chocolate chips (5); then put the cream in the refrigerator until use.
Transfer the cream to a piping bag even without a piping tip. In a serving dish, place the first layer of puff pastry and cover it with cream (6). Place the second layer of puff pastry on top and repeat the operation a second time.
Finally finish with the last layer of puff pastry on which you sprinkle plenty of icing sugar to decorate. You are now ready to serve your delicious ricotta millefeuille (7).
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