It's Valentine's Day and there is love, roses, champagne and chocolate to be had . Personally, I know there won't be any roses from my man and I highly doubt there will be chocolate, but that's ok as a good friend of mine bought me a red rose just the other day (thanks E!) and I made these delicious little gluten free chocolate coated chocolate brownies just last week!
My man and I will, however, be indulging in our Valentine's Day tradition of a bottle of nice Champagne and an evening to ourselves. Which is what I prefer, just us some nice bubbles and some good food, of which I think I'll do a re-run of the other night. I love a healthy, delicious and simple dinner - spice rubbed barbeque chicken with pear and parmesan salad and some potatoes tossed in mint, parsley, lime and salt. YUM!
But back to these little chocolate hearts. I simply couldn't resist making something chocolaty to post on Valentine's Day and these little hearts are yummy either way rolled in coconut, like a chocolate lamington, or just heated and enjoyed with a scoop of vanilla ice cream. Or you could make the little ones and enjoy them with a cuppa for your morning tea.
Gluten Free Double Chocolate Brownie Hearts
1 quantity of Gluten Free Marshmallow Brownie, sans Marshmallows
130g dark chocolate
225g (1cup) castor sugar
1tsp vanilla essence
160g (1cup) gluten free plain flour
25g (1/4cup) good cocoa
Preheat oven to 170degrees Celsius and line an 18cm x 26cm lamington tray.
Melt the butter and chocolate together over low heat or in the microwave and allow to cool.
Whisk together the sugar, vanilla and eggs until fluffy. Whisk the cooled chocolate mixture into the eggs.
Sift the flours and cocoa on top of the egg and chocolate mixture and fold in. Do Not over beat this mixture or you will have tough brownies!
Pour mixture into a lined lamington tray and bake for 30-35minutes.
Allow to cool completely and use a heart shaped cookie cutter to cut out the hearts. Gently push the bownie back out.
To make the coating:
300g (2cups) gluten free icing sugar
35g (1/3cup) cocoa
60ml boiling water
Sift together the gluten free icing sugar and cocoa. Mix together the milk and boiling water and slowly pour half into the icing sugar mixure and sir to combine with a fork. Add further liquid until a thinish consistency is acheived and the icing is smooth.
Dip the gluten free chocolate hearts into the icing and gently turn to coat. Lift with a fork and allow to drip off the exccess. Place on a cooling rack over a piece of baking paper; to catch the drips. Continue with remaining hearts.
If you wish to coat them in coconut have a shallow plate of dessicated coconut ready and dip the partially dried chocolate coated hearts in. Don't use very wet hearts as this will discolour the coconut.
These little treats will keep for a few days in an airtight container if your Valentine doesn't finish them all off on Valentines' day!
Here are some more gluten free gift ideas for Valentine's Day if you're not in a chocolate heart mood...