Valentine’s Day is fast approaching and ways to celebrate are endless. Several of the typical ideas to show your loved one you care are going out for dinner, a box of fancy chocolates or a dozen of roses. These are all wonderful gifts surely enjoyed by the recipient but when you are involved in the actual making of a Valentine’s Day gift it can be even more impressive.
The planning and preparation which goes into the thought is just one sign of love. Then of course, physically making the gift can definitely be known as a “labor of love”. Lastly, presenting the gift is the ultimate act of love. It speaks volumes of the time and effort spent, showing the person you care for just how much they mean to you.
With the uniqueness of making your own Valentine’s Day gift in mind, places that have gluten free menu options where you could eat the customary Valentine’s Day dinner or providing companies that produce gluten free chocolates as was written about last year, will not be mentioned this time but instead a deliciously divine gluten free dessert recipe will be given. Not only is it decadent and gives a beautiful presentation but it also makes plenty for sharing with all the ones you love.
Do not let the amount of ingredients or instructions intimidate you. The recipe may appear complicated but it is not. It will however take a little extra time and planning since it is a layered dessert which does require chilling in between layers. That extra time in between can be used to run out and still buy a dozen roses!
Gluten Free Chocolate Praline Dessert
COOKIE CRUST:
2-1/2 cups gluten free cream-filled chocolate sandwich cookie crumbs
1/2 cup butter, melted
1 cup chopped pecans
PRALINE LAYER:
1-1/2 cups butter, cubed
1 cup packed brown sugar
1 teaspoon vanilla extract*
CREAM FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar*
1/3 cup packed brown sugar
GANACHE TOPPING:
1/2 cup milk chocolate chips*
1/2 cup semisweet chocolate chips*
1/2 cup heavy whipping cream
Pecan halves
DIRECTIONS:
In a small bowl, combine gluten free cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Cover the bottom with foil and place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Sprinkle with chopped pecans. In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in vanilla. Pour over pecans. Refrigerate for 1-2 hours or until set. In a large bowl, beat cream filling ingredients until smooth. Spread over praline layer. Refrigerate for 1-2 hours or until set. For ganache topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Garnish edge with pecan halves. Refrigerate for 1-2 hours or until set. When ready to serve, carefully run a knife around edge of pan to loosen; remove sides of pan and place on a decorative plate. Refrigerate leftovers. Yield: 14-16 servings. *Check ingredient label to verify gluten free status
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