Chocolate-Almond Berry Shortcakes
| Serves | 6 |
|---|---|
| Ingredients | Nuts, Berries, Chocolate, Dairy, Fruits |
| Day Part | Breakfast |
| Menu Part | Dessert |
| Cuisine Type | American |
Almond-topped chocolate shortcakes filled with sugared strawberry and Clementine slices and orange whipped cream, a new variation of an old favorite.
Ingredients
Shortcakes:
2⁄3 cup whole milk or cream
1⁄4 cup chocolate syrup
1 tsp. vanilla extract
1 1⁄2 cups flour
1⁄2 cup sugar
1⁄3 cup unsweetened cocoa
1 tbsp. baking powder
1⁄2 tsp. salt
1⁄4 cup chilled butter
2 tbsp. melted butter
1⁄2 cup sliced almonds
Filling:
1-2 pt. strawberries, sliced
2 tangerines or clementines, sectioned
2 tbsp. granulated sugar
1 pt. whipping cream
3-4 tbsp. powdered sugar
1 tsp. vanilla extract
1 tsp. grated orange zest
Steps
- Prepare Shortcakes: Whisk milk, chocolate syrup, and vanilla in small bowl. Combine flour, sugar, cocoa, baking powder, and salt in processor. Add chilled butter; process until mixture resembles cornmeal. Add chocolate mixture; pulse until moist clumps form.
- Gather dough and pat into a 2-in. thick circle. Cut into six 2-in. shortcakes. Place on parchment-lined baking sheet; brush tops with melted butter and sprinkle with almonds (pressing into dough).
- Bake shortcakes in 400°F. oven for 15 min or until firm.
- Prepare Filling: Combine strawberries and tangerines with granulated sugar; let stand.
- In chilled bowl, beat cream until soft peaks form. Beat in powdered sugar, vanilla, and orange zest until stiff.
- Split warm shortcakes horizontally. Spoon whipped cream and fruit on bottom halves; place tops over cream.