A Study In Chocolate

Ingredients

     For Brownie:

    • 4 lb (1 pouch) Krusteaz Professional® Ready to Bake Brownie Batter

    For Plating:

    • Dark Chocolate Mousse, White Chocolate Mousse, White Chocolate Bark, Raspberry Coulis, and Fresh Raspberries

 

Yield

18-21, 3-oz servings

Method

    1. Prepare 4 oz ramekins by lightly greasing or spraying with non-stick cooking spray.
    2. Cut open pouch and, using a #16 scoop, scoop 3 ounces of batter into each prepared ramekin.
    3. For convection oven, bake at 325°F 22-25 minutes; for standard oven, bake at 375°F 23-25 minutes.
    4. Allow brownies to cool completely before cutting.
    5. To assemble: Unmold brownie from ramekin and place on serving dish. Top with ¼ cup dark chocolate mousse. Top with 2 pieces white chocolate bark. Place ¼ cup white chocolate mousse on the side. Garnish plate with fresh raspberries and raspberry coulis.

 

WHEAT