Gluten-Free Chocolate Mousse Verrine

Yield: 18 Servings
Gluten-Free Chocolate Cake
Confiseur Gluten-Free Chocolate Cake Mix (653002)

21oz (595g)
Eggs

2 each
Water
6oz (170g)
Milk
8oz (226g)
Butter, Melted
4oz (113g)
Frutta Prima Vanilla Bean Marinade (069001)*
1oz (26g)


Combine the cake mix, eggs and water together in the bowl of a stand mixer. Using the whisk attachment, whip together on low speed until combined. Scrape down the bowl, add the milk and mix on medium high speed for 4 minutes. Add in the melted butter and vanilla bean marinade, mixing until smooth. Spread on to a half sheet pan lined with greased parchment paper. Bake the cake at 325ºF/ 162ºC for18-25 minutes or until done. Allow to cool completely.

Chocolate Mousse
Zürimix Gluten-Free Dark Chocolate Mousse , 1-Step (504707)

7oz (200g)
Milk

10.6oz (300g)


Combine the gluten-free mix and the eggs together in the bowl of a stand mixer. Using the paddle attachment, mix at low speed for 1 minute. Scrape the bowl down and add the softened butter and vanilla marinade. Continue to mix on medium speed until smooth. Spread the batter on to a half sheet pan lined with greased parchment paper. Swirl in the Cheesecake Batter and bake at 325ºF/ 162ºC for 25-30 minutes or as desired. Allow to cool completely.

Assembly
Raspberries

As needed
Chocolate Décor
As Needed


Crumble some of the Chocolate Cake in to the bottom of desired verrines. Pipe the Chocolate Mousse on top and garnish with fresh raspberry and desired chocolate décor.

*The ingredients used in these AUI products do not contain gluten. There may be traces of gluten in these products due to potential cross-contamination in the production process.