Tuesday, February 14, 2012

Valentines Day!

Here is the gluten-free goodness we enjoyed this Valentines Day

Brownie Cupcakes with Chocolate Icing

This is an easy gluten free treat. Using a gluten free brownie mix, divide the batter into cupcake liners. Bake for 20 minutes and top with your favorite chocolate icing and decorate.

Chocolate Covered Strawberries

Dip strawberries into melted bittersweet chocolate, then allow chocolate to harden in the fridge for 30 minutes.


Chocolate Mousse

1/2 cup heavy cream
1 tsp. pure vanilla extract
4 oz. bittersweet chocolate, finely chopped (3/4 cup)
4 large egg whites, preferably at room temperature
Pinch table salt
extra heavy cream for whipping into whip cream topping

Bring the heavy cream to a boil in a small saucepan and remove the pan from the heat (don’t just turn off the burner). Stir in the vanilla. Add the chocolate and let it sit for 5 minutes without stirring. Whisk the chocolate and cream until smooth and then transfer the ganache to a large bowl. Don’t refrigerate.

In a medium bowl, beat the egg whites and the salt with a hand mixer on high speed just until they form stiff peaks when you lift the beaters.

With a rubber spatula, fold about one-quarter of the beaten whites into the ganache to lighten it. Then gently fold in the remaining whites, taking care not to deflate them. Divide the mousse among the chilled bowls and refrigerate for at least 30 minutes but preferably 1 hour and up to 24 hours.


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