Recent research says consumers are going to “pull out all the stops” this Valentine’s Day by spending 8.5% more than last year on that special sweetheart. Magazines suggest what to prepare for romantic Valentine’s Day dinners, but honestly… for me, it’s all about the chocolate?as in DESSERT!
Chocolate Covered Strawberries for Valentine's Day
Chocolate is one of the more seductive desserts, so here are three of my favorite gluten-free recipes for Valentine’s Day?they’re super-easy and inexpensive, as well, and no one will complain if you serve all three in the same meal! As I always say, “there’s no such thing as too much chocolate.”
Chocolate-Covered Strawberries for Two
Reprinted with permission from www.GfreeCuisine.com by Carol Fenster
For an especially pretty arrangement, dip some strawberries in dark chocolate, some in milk chocolate, and some in white chocolate chips. I prefer dark chocolate?Ghirardelli or Tropical Source?as in this photo.
4 ounces chocolate chips
1/2 teaspoon butter or buttery spread, such as Earth Balance
10 large strawberries (preferably with stems on if you can find them)
[1] Wash strawberries and gently pat dry with paper towels. Lay sheet of waxed paper on baking sheet.
[2] Place half of chopped chocolate and butter in microwave safe bowl. Microwave on Medium power until chocolate melts. Remove from microwave and stir until smooth, then stir in remaining chocolate chips until very smooth. If chocolate doesn’t melt, return to Microwave in 5 second intervals until it does.
[3] Holding strawberry by stem, dip strawberry into chocolate, twist slightly, and then lift out, letting excess chocolate drip back into bowl. Lay strawberry on waxed paper and repeat with remaining strawberries. Let strawberries stand for 20 to 30 minutes or until chocolate sets up and then serve.
Chocolate Mousse for Valentine's Day
Creamy Chocolate Mousse for Two
Reprinted with permission from www.GFreeCuisine.com by Carol Fenster
Tofu gives this luscious dessert its silky creaminess.
In blender, puree one-half package (10 to 12-ounce size) of soft silken tofu (use remaining half for smoothie tomorrow morning), 3 tablespoons each unsweetened cocoa powder and agave nectar or honey, and tablespoon of vanilla until very, very smooth. (A teaspoon of your favorite liqueur adds a festive note.) Divide mousse between two small wine goblets or martini glasses and chill for at least 4 hours or overnight. Serve, garnished with fresh berries and mint.
Pink Peppermint Cocoa for Two
Adapted from www.GfreeCuisine.com by Carol Fenster
Experts will tell you that white chocolate isn’t really chocolate, but that doesn’t mean we can’t enjoy its unique flavor.
Pink Peppermint Cocoa for Valentine's Day
In heavy, medium saucepan, heat 2 cups milk (the richer the milk, the creamier the hot chocolate?I use soy milk) over Medium-low heat until bubbles form around edges of pan?do not boil. Remove from heat and stir in ½ cup (or more to taste) white chocolate chips (I use Tropical Source). Continue stirring until chips are completely melted. Stir in 1 drop red food coloring (or enough to reach desired shade of pink) and ½ teaspoon peppermint extract until well blended (or a splash of peppermint schnapps liqueur is marvelous.) Serve in warmed mugs, garnished with marshmallows, whipped cream, or sprinkles?or all of the above.
