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Dark chocolate sauce Recipe.
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In medium sauce pan over low heat, stir 1 cup heavy whipping cream and 6 oz bittersweet or semisweet chocolate, chopped until smoothe.
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Stir and cook for approximately 15 minutes.
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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.
