Kristine Kidd - Fresh Gluten-Free Food

Results tagged “chocolate”

Olive Oil Brownies (Gluten Free) For Valentines

Why, you might ask, is there an olive sprig in this photo? Extra-virgin olive oil is the first of two unique ingredients in these intense, dark chocolate brownies. Not something normally associated with desserts, but the oil’s depth of flavor accentuates the chocolate, and the results are less cloying than treats made with butter. These brownies are worthy of serving to a Valentine (and the preparation is easy).

Gluten-Free Valentine Jewels
Chocolate Bark with Walnuts, Ginger, and Cherries



Pretty, indulgent, relatively healthy, and easy to craft, I made a tin full of these gluten-free confections for us to enjoy during valentines’ week. But, we realized our stash was dwindling yesterday, so we rushed to take the photo here before they were all gobbled up.

I subscribe to the recent wisdom that dark chocolate is beneficial to health, and never miss my 1-ounce daily dose. To transform the routine prescription into something distinctive for Valentines Day, I added nuts, dried fruit, and crystallized ginger to a base of intense, full-bodied bittersweet chocolate. Large walnuts halves, deep red dried tart cherries, and the sugar on the ginger make these delicacies festive and glittery. For a little more polish, I sometimes drizzle melted white chocolate over the top.

Gluten-Free Holiday Dessert
Dark Chocolate Mousse with
Spiced Cranberry Topping

dark.chocoalte.mousse.JPGI created this festive dessert for a holiday gathering with my gal pals (Steve’s name for the group of friends with whom I celebrate birthdays several times a year). Rather than making a disappointing imitation of a baked treat that relies on wheat flour, I prefer naturally gluten-free desserts, and this intense chocolate mousse topped with whipped cream and a sparkling cranberry and crystallized ginger compote was so pretty and indulgent, everyone wanted seconds. 

The mousse relies on lots of bittersweet chocolate for its rich flavor. The better tasting the chocolate, the better the mousse. I used Trader Joe’s Fair Trade Organic Dark Chocolate. I melted it in water with only a little cream, not wanting cream to obscure the distinctiveness of the chocolate. The fluffy texture of the mousse comes from whipped egg whites rather than cream, again to preserve the nature of the chocolate. However, whipped organic cream sitting atop the mousse offers a luxurious contrast to the bitter chocolate, helping show off its unique taste with each spoonful.
It is easy to fit cooking this dessert into a busy holiday schedule. The cranberry embellishment will keep for days in the refrigerator, so you can make it whenever you can find 15 minutes. I stirred up the mousse the night before our party and mounded on the cream and cranberries in the morning. Three days after the lunch, the small amount leftover was every bit as good as on the first day, so I will most likely make it a few days ahead next time.

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