Chocolate-chip Shortcakes with Berries and Dark Chocolate Sauce
Chocolate-chip Shortcakes with Berries and Dark Chocolate Sauce requires roughly 45 minutes from start to finish. This recipe serves 6. One portion of this dish contains approximately 10g of protein, 41g of fat, and a total of 741 calories. If you have baking powder, butter, blackberries and/or raspberries, and a few other ingredients on hand, you can make it.
Instructions
In the bowl of a food processor, combine 3 cups flour, 3 tbsp. sugar, baking powder, and salt; whirl until blended.
Add 1/2 cup butter and pulse until fine crumbs form.
Add cream and pulse just until dough comes together when you squeeze a clump.
Turn dough onto a floured surface and press to flatten slightly.
Sprinkle chocolate chips over the top, then knead until incorporated, 6 to 8 turns. Pat dough out to 1 1/4 in. thickness. With a 2 3/4-in. round cutter, cut out shortcakes; gather dough and pat out again as needed to cut all 6 cakes, dusting surface with more flour as needed to prevent sticking. Set shortcakes slightly apart on a baking sheet, brush tops with melted butter, and sprinkle generously with sugar.
Bake shortcakes until golden brown, 22 to 25 minutes.
Let cool on baking sheet at least 15 minutes.
Meanwhile, in a bowl, gently mix 3 tbsp. sugar, berries, and mint.
With a serrated knife, carefully slice shortcakes in half horizontally. Set bottoms on plates and top with berry mixture, dark chocolate sauce, and whipped cream. Set tops in place.