Gluten-Free Milk Chocolate Amaretto Pudding and White Rabbit Mascarpone Layers

Gluten-Free Milk Chocolate Amaretto Pudding and White Rabbit Mascarpone Layers

Mise en place:

  • 1 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup finely chopped milk chocolate
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon amaretto extract
  • 1 pinch of salt
  • 1 container mascarpone cheese
  • 3 cups confectioners sugar
    1/2 cup softened White Rabbit cannabutter
  • 1 teaspoon vanilla extract

Directions:

  1. In a sauce pan on medium add the heavy cream, cocoa powder, cornstarch, and salt while whisking constantly. Slowly add in the milk during this whisking process while gradually bringing the temperature from medium to a moderate boil. Boil this mixture for 2-4 minutes while constantly whisking until the mixture thickens up.
  2. Immediately remove from heat then whisk in the milk chocolate, vanilla extract, almond extract and amaretto extract until fully combined. Pour into a bowl and cover with plastic wrap letting it set for 30 minutes.
  3. Now it is time to make your medicated mascarpone filling for your layers. In a bowl use an electric mixer or stand mixer and beat the cannabutter, mascarpone cheese, sugar and vanilla extract until smooth. Set this bowl aside and consider filling a pastry bag with the mixture if available to you.
  4. Take 4 serving vessels and alternately layer the vessels with the two mixtures starting with the chocolate pudding. If you have pastry bags available you can fill them with the two mixtures and place into flute like vessels. You can also decorate the top with different pastry tips and add chocolate pieces to finish. Place into the fridge for another 30 minutes to set the layers together then serve and enjoy 🙂

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