We celebrated my youngest son, Nick’s birthday yesterday. I was excited to try to recreate a recipe he recently had and loved at Firebird’s Wood Fired Grill restaurant a month or so ago while traveling.
So instead of a birthday cake this year, I made these beautiful, decadent treats for his dessert. He loved it and said I aced it. Momma’s heart is happy. This dessert is beautiful and delicious and will make any occasion special.
It is so worth the time to create a magical, delicious dessert. And the beauty of it is that it can be made a day ahead of time and assembled right before you serve it for an amazing treat.
I know there is someone on your “list” who would do almost anything for one of these!
Chocolate and Raspberry Custard in a Jar
1 cup heavy cream
2 cups semi-sweet chocolate chips
1 cup milk
1 cup Greek yogurt
1 – 2.35 oz pkg instant chocolate pudding mix
4 oz raspberry sauce (made by straining fresh 6 oz raspberries through a sieve with 1 Tbsp sugar)
16 fresh raspberries for garnish
chocolate granola for topping (recipe follows)
4 – 6oz Mason jars
Place heavy cream in pot on medium high heat, and bring to a boil. Turn off heat, and add chocolate chips. Whisk until smooth and chocolate is completely melted. Set aside and cool to room temperature. Reserve 1/2 cup of the chocolate ganache. Mix milk, yogurt and remaining chocolate ganache (other than 1/2 cup) in a mixing bowl. Stir in the pudding mix until fully incorporated. Pour 5 oz. of custard into each Mason jar or dessert dish. Top with 1oz reserved ganache per jar. Cover and refrigerate for at least 30 minutes or overnight. Top with raspberry sauce, vanilla whipped cream, fresh raspberries and chocolate granola. Garnish with a fresh sprig of mint.
And the chocolate granola….
O M G!
This is a treat in and of itself!
I might be able to live on just this.
Make it to accompany the Chocolate and Raspberry Custard in a Jar Dessert or to top yogurt , ice cream, or to just toss in your mouth as a yummy snack.
Oats and almonds and walnuts coated with cocoa and agave nectar and drizzled with semi-sweet chocolate….
Heaven in a bite!
2 cups of Old Fashioned Oats
1 Cup of Sliced (or slivered) Almonds
1 Cup of Chopped Walnuts
1/4 cup of Unsweetened Cocoa Powder
1/3 cup Sugar
1/4 cup of Agave Nectar (you can also use Maple Syrup)
1/4 cup Butter
1/2 cup Semisweet Chocolate Chips
Preheat the oven to 300 degrees.
In a small saucepan, melt agave nectar and butter on medium-low heat.
In a large bowl, combine oats, nuts, cocoa, sugar and melted butter mixture to coat well.
Spread the mixture in a single layer on a baking stone or sheet, and bake for 40 minutes, stirring every 10 minutes.
Remove from oven and sprinkle chocolate chips evenly over the top.
Allow mixture to cool completely. Serve over Chocolate and Raspberry Custard Dessert, ice cream, yogurt, or enjoy as a snack.
Adapted from a recipe from Laura in the Kitchen
And here is the birthday “boy” with his birthday dessert.
Happy Birthday Nick! You have made the past 26 years more joyful than you will ever know. I wish you love and happiness and as much chocolate and raspberry custard as your heart desires.
Cheers & Hugs,