Chocolate Chip Shortcakes (With Berries & Chocolate Sauce)

1. 1

   Dark chocolate sauce Recipe.

2. 2

   In medium sauce pan over low heat, stir 1 cup heavy whipping cream and 6 oz bittersweet or semisweet chocolate, chopped until smoothe.

3. 3

   Stir and cook for approximately 15 minutes.

4. 4

   Stir in 1 tbs vanilla.

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   Serve warm.

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   Preheat oven to 375.

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   In bowl of food processor, combine 3 cups flour, 3 tbs sugar, baking powder, and salt; whirl until blended.Add 1/2 cup butter and pulse until fine crumbs form.

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   Add cream and pulse just until dough comes together when you squeeze a clump.

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   Turn dough onto floured surface and press to flatten slightly.

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    Sprinkle chocolate chips over top and knead until incorporated, 6-8 turns.

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    Pat dough out to 1 1/4 inch thickness.

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    With a 2 3/4 inch round cutter, cut shortcakes; gather dough and pat put again as needed to cut 6 cakes adding flour as needed to prevent sticking.

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    set shortcakes slightly apart on baking sheet, brush tops with melted butter, and sprinkle generously with sugar.

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    Bake until golden approximately 20-25 minutes.

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    Let cool for at least 15 minutes.

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    Meanwhile in a bowl gently mix 3 tbs sugar, berries and mint.

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    With serrated knife , carefully cut cakes in half horizontally.

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    Set bottoms on plates and top with berries, dark chocolate sauce, and whipped cream.

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    Set tops in place.

* Per serving · 4 servings · Values may vary.