Chocolate Chunk Shortcake And Strawberries |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is an elegant dessert when made in its entirety. It is also great with only the scone-like biscuits or with only the filling and fruit. The variety is wide open to your imagination. Ingredients:
chocolate chunk biscuits |
2 cups all-purpose flour |
3 tbl granulated sugar, divided |
2 tsp baking powder |
1/2 tsp salt |
2 bars (1.5 oz ea) godiva dark chocolate, finely chopped (2/3 - 1 cup chips can be used) |
1 1/2 - 1 3/4 cups plus 1 tbl heavy cream, divided |
filling |
3 cups heavy cream |
3/4 cup unsweetened alkalized cocoa powder |
1 cup confectioners' sugar |
1 tbl instant expresso powder |
1 tbl vanilla extract |
assembly |
1 quart ripe strawberries |
1/4 cup granulated sugar |
2 tsp finely grated orange rind |
Directions:
1. Make the biscuits:
2. Preheat oven to 375°.
3. Combine flour, 2 tablespoons sugar, baking powder, salt and chopped chocolate in mixing bowl.
4. Make a well in the center and add 1 1/2 cups heavy cream. Mix mixture just until it starts to stick together, using a fork.
5. Add more cream, if needed, to make a soft dough.
6. Turn dough on lightly floured surface. Knead lightly until mixture holds together.
7. Pat dough into 1 1/4 -inch thickness.
8. using a floured 3-inch cutter, cut out 6 rounds.
9. Place shortcakes on ungreased baking sheet.
10. Brush tops with 1 tablespoon heavy cream and sprinkle with remaining sugar.
11. Bake for 20 minutes or until puffed and golden.
12. Cool on wire rack.
13. ________________
14. Make the filling:
15. Combine heavy cream, cocoa powder, confectioners' sugar, espresso powder and vanilla.
16. Beat until soft peaks form, using electric mixer at high speed.
17. Cover and refrigerate.
18. ___________________
19. Assemble the shortcakes:
20. Wash, dry and hull berries.
21. Cut berries in half and place in bowl.
22. Toss lightly with sugar and orange rind.
23. Split shortcakes in half.
24. Place bottom halves on 6 dessert plates.
25. Divide strawberries evenly over the shortcake bottoms.
26. Top each with dollop of cream filling.
27. Dust with confectioners' sugar and cocoa powder, if desired.
28. Top with shortcake tops.
29. Serve immediately.
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