Chocolate-Covered Strawberry Shortcake |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A casual yet elegant dessert. The strawberries need to stand for at least 30 minutes, but can be made the day before. Time doesn't include standing time for strawberries. Ingredients:
1/4 cup semisweet chocolate, chopped |
1/3 cup heavy cream |
1 tablespoon light corn syrup |
4 ounces semisweet chocolate, chopped |
1 (10 ounce) box frozen strawberries in syrup, thawed |
4 cups strawberries, hulled and halved |
1/4 cup sugar |
2 teaspoons fresh lemon juice |
1/2 cup heavy cream |
2 tablespoons powdered sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Prepare shortcakes using Classic Shortcakes, but add in the chopped chocolate after cutting in the butter.
2. For the chocolate sauce:.
3. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Place chocolate in a bowl and pour cream mixture over. Let stand briefly to melt, then whisk until smooth.
4. Strawberries:.
5. Crush thawed strawberries in a bowl with a potato masher. Stir in fresh berries, sugar, and lemon juice. Let stand for at least 30 minutes or upt to overnight.
6. Whipped Topping:.
7. Beat cream, powdered sugar and vanilla together in a bowl with a hand mixer until soft peaks form.
8. To Assemble:.
9. Halve shortcakes horizontally; coat cut sides with berry juices. Place bottoms on serving dishes, cut side up, then top with chocolate sauce, berries, whipped cream and remaining shortcake halves.
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