I have been wanting to make the below recipe for ages and today Is our anniversary and a great way to celebrate! This dessert is delightful. We both love chocolate so it’s a winner!
hocolate Strawberry Shortcake
Chocolate Sauce:
1/2 cup heavy cream
5 oz. milk chocolate chopped
Shortcakes:
1 3/4cups flour
3 tablespoons cocoa(note: next time I’d add 2 more tablespoons cocoa)
2 tsp. baking powder
1/2 tsp. salt
3 tablespoons granulated sugar, plus more for dusting
4 tablespoons unsalted butter cut into pieces
1 cup + 2 tablespoons heavy cream, divided
Strawberries:
24 oz. strawberries, cleaned,hulled and quartered
3 tablespoons granulated sugar
Whipped Cream:
1 cup heavy cream
3 tablespoons powdered sugar
1/2 tsp. vanilla
Preheat oven to 350. Put 1/2 cup cream in a saucepan and set it over medium low heat. When small bubbles appear around the edge, remove from heat and add milk chocolate. Wait one minute and the stir to combine. Set aside.
Combine flour, cocoa, baking powder, salt, and 3 tablespoons granulated sugar in a bowl of food processor and process to combine. Add butter and process until butter is in pea sized pieces. Add 1 cup cream and process just until mixture is combined .Pat out mixture to rectangle shape. Cut in half lengthwise then cut into thirds..Brush with cream and dust with sugar. Place shortcakes on baking sheet and bake 20 to 25 minutes until light brown. Cool
Combine strawberries and 3 tablespoons sugar. Set aside.
Whip cream with powdered sugar and vanilla. Set aside.
To assemble..Split each shortcake in half. Place half of the shortcake on a plate. Top with strawberries, whipped cream, the top half of the shortcake, strawberries and whipped cream. Spoon the chocolate sauce on top of each assembled shortcake.
Note: I substituted milk for cream and dropped by heaping tablespoons onto ungreased cookie sheet. Baking time varies according to oven temperatures.
Have a great day and Smile!
1/18/13
Chocolate Sauce:
1/2 cup heavy cream
5 oz. milk chocolate chopped
Shortcakes:
1 3/4cups flour
3 tablespoons cocoa(note: next time I’d add 2 more tablespoons cocoa)
2 tsp. baking powder
1/2 tsp. salt
3 tablespoons granulated sugar, plus more for dusting
4 tablespoons unsalted butter cut into pieces
1 cup + 2 tablespoons heavy cream, divided
Strawberries:
24 oz. strawberries, cleaned,hulled and quartered
3 tablespoons granulated sugar
Whipped Cream:
1 cup heavy cream
3 tablespoons powdered sugar
1/2 tsp. vanilla
Preheat oven to 350. Put 1/2 cup cream in a saucepan and set it over medium low heat. When small bubbles appear around the edge, remove from heat and add milk chocolate. Wait one minute and the stir to combine. Set aside.
Combine flour, cocoa, baking powder, salt, and 3 tablespoons granulated sugar in a bowl of food processor and process to combine. Add butter and process until butter is in pea sized pieces. Add 1 cup cream and process just until mixture is combined .Pat out mixture to rectangle shape. Cut in half lengthwise then cut into thirds..Brush with cream and dust with sugar. Place shortcakes on baking sheet and bake 20 to 25 minutes until light brown. Cool
Combine strawberries and 3 tablespoons sugar. Set aside.
Whip cream with powdered sugar and vanilla. Set aside.
To assemble..Split each shortcake in half. Place half of the shortcake on a plate. Top with strawberries, whipped cream, the top half of the shortcake, strawberries and whipped cream. Spoon the chocolate sauce on top of each assembled shortcake.
Note: I substituted milk for cream and dropped by heaping tablespoons onto ungreased cookie sheet. Baking time varies according to oven temperatures.
Have a great day and Smile!
1/18/13
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