Gluten-Free Chocolate Mousse VerrineYield: 18 Servings
Gluten-Free Chocolate Cake
|Confiseur Gluten-Free Chocolate Cake Mix (653002)||21oz (595g)|
|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.
|Zürimix Gluten-Free Dark Chocolate Mousse , 1-Step (504707)||7oz (200g)|
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.
|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.