Recipe: Jane and John’s Chocolate Lovers Leap of Faith

Recipe: Jane and John’s Chocolate Lovers Leap of Faith

1 container dark chocolate pie mix
1 cup blueberries (save 1/4 cup for garnish).
1 pint rum raisin frozen yogurt.
1 pint French vanilla frozen yogurt.
10 oat meal crisps.
2 pints cream dressing.
Whipped cream and also a delicious chocolate sauce for garnish.

Oat Crisps.
1/2 cup quick oatmeals.
1/2 cup granulated sugar…I prefer Coconut Sugar here.
2 ounces liquefied (melted) butter. I only use butter harvested from grass fed cows. Kerrygold Pure Irish Butter – Salted (8 ounce)

1 cup powdered sugar.
1 ounce shot Southern Comfort.  Not down the hatch…this one is for the recipe!
2 cups extra heavy whipping cream.

Best ways to wow your guests with the presentation: Place the cream dressing on a platter and smooth so that it’s easier to spread. Begin by swirling the mixture from the inside to the outward side of the bowl. lace this in the middle of home plate. Set an oatmeal sharp in addition to the cake. Place a revelation of rum raisin frozen yogurt atop the orderly. Spot another crisp on top of the gelato. Place a revelation of vanilla frozen yogurt on top of the 2nd neat. On the rear end of the pudding, create whip cream coming from base of the plate to the leading, stopping at the vanilla gelato. Garnish the top of the pudding along with chocolate sauce. Spot the blueberries you kept for garnish around the plate and also serve. Produces 5 servings.

Blueberry Dark chocolate Birthday cake.
To make the birthday cake using the blueberries drop 3/4 cup of blueberries in to the cake batter before you put it in to the baking pot.

Oats Crisps.
Mix all ingredients thoroughly. Put them on the baking sheet in 1 ounce portions seven inches apart. Bake at 350 degrees F for 12 minutes up until caramelized. Allow plenty of time for it to cool down after baking. We will use the crisps as an added garnish at the end.

Cream Sauce.
In a mixing dish, blend coconut sugar and Southern Comfort together until they are mixed well. Whip along with a hand blender activated high as you slowly pour the cream into the mixture. Beat until the tops of the mixture are completely smooth. Cool until you are ready to serve.

Some cooking tips: Allow the batter to cool completely before dispersing it onto the cake.  The added heat could cause your cake to drop and lose it’s light and fluffy texture.  It’s ok to serve it warm.  Goes great with a cup of coffee!!


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