No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Valentine's Day Chocolate Mousse (Gluten-Free)

This recipe comes to us from angel_jd1 in the Gluten-Free Forum.

Ingredients:
8 strawberries (optional)
CHOCOLATE HEARTS (recipe follows, optional)
1/3 cup sugar
3 tablespoons cornstarch
1 cup milk
½ cup water
4 egg yolks, beaten
1 ¾ cups HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips
1 teaspoon vanilla extract
¾ cup whipping cream, whipped
½ cup whipping cream, whipped


Directions:
1. Prepare CHOCOLATE HEARTS.
2. Stir together sugar and cornstarch in medium heavy saucepan. Stir in milk and water. Cook and stir over medium-high heat until boiling. Stir about half of hot mixture into beaten egg yolks. Return all to saucepan. Boil gently 1 minute, stirring constantly. Remove from heat.

Ads by Google:

3. Add chocolate chips and vanilla to hot mixture; stir until chocolate is melted. Pour into small metal bowl. Set bowl inside a larger bowl filled with ice water. Beat on high speed of mixer about 5 minutes or until chocolate mixture is completely cooled. Fold in the whipped ¾ cup cream. Spoon into martini glasses or dessert dishes.

4. Cover lightly with plastic wrap. Refrigerate 30 minutes or up to 2 days. Just before serving, top each with a dollop of the whipped ½ cup cream and a strawberry, if desired. Peel chocolate hearts from wax paper; place one on each dessert. 8 servings.

CHOCOLATE HEARTS: Place ¼ cup HERSHEY’S Semi-Sweet Chocolate Chips or Milk Chocolate Chips and ½ teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir until melted. Let stand 2 minutes. Pour into heavy duty small plastic bag, Cut off a tiny corner of the bag. Squeeze bag to pipe mixture into heart shapes on wax paper. Refrigerate until firm.

Tip: To form perfectly shaped chocolate hearts, trace around a small heart-shaped cookie cutter on a piece of white paper. Tape wax paper over the white paper; pipe chocolate on wax paper following the outline.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Forum Members, This is a follow up question to a link posted in this thread I have read the Patient Celiac site before but she noted the possible use of Losartan (Potassium) contributing to Villi Blunting? This concerns me because I am now taking Losartan for blood pressure. ...

A few more thoughts. I also join others in saying ditch anything with oats for at least a while, even if they are certified. For hot breakfasts, have quinoa or buckwheat instead.

Oh how awful, and it sounds like there may be a CQ deficit among your medical helpers!, CQ being curiosity quotient. But maybe they?re researching it. It?s very difficult for me, too, to understand when I?ve been glutened ? to narrow down the culprit, or even if there is a culprit. I haven?t...

You've had great suggestions from everyone! Okay, some random thoughts from me. 3 roommates.....wow!.....almost a guarantee of something going wrong daily. They can't be using loose gluten flour, not to make cakes or gravy or anything. Flour hangs in the air for hours to days. What you breat...

Where can I go besides Europe? Anyone know of cool WWOOFing farms that support celiacs? specifically in South America or Asia?