Tuesday, August 19, 2014

Dark Chocolate Strawberry Shortcake

Chocolate and strawberries just go together.  I happen to be reading a book that talks about chocolate covered strawberries frequently so it made me hungry for the combination.  I made this in the food processor for ease of preparation.  There's a bar of Ghirardelli dark chocolate chopped up in the shortcake.  It's great to hit a little pocket of melting chocolate when served warm.

Dark Chocolate Strawberry Shortcake

In your food processor ~

1 - 3.17 oz Ghirardelli Midnight Reverie bar (chop this first)
1 cup + 2 tbsp flour
1/3 cup sugar
2 tbsp Double Dutch Dark Chocolate cocoa powder
3/4 tsp baking powder
1/4 tsp sea salt

Turn on the food processor and mix with the same chopping blade and let all the dry ingredients get completely incorporated.

Add in ~

1 large egg
1/4 cup whipping cream
1 tsp vanilla
4 tbsp cold butter, chopped into smaller pieces.

Turn the food processor and keep it on until a ball forms.  Turn out dough onto a floured surface and add any additional flour until the dough is no longer sticky.  Press out until dough is 1/2" thick.  Cut out with a biscuit cutter in the desired size you want to make the shortcakes.  Place on a parchment lined baking sheet.  Put the baking sheet in the refrigerator for 1 hour.  After an hour, place in a preheated oven of 400° for 18 minutes.  Serve with macerated strawberries and whipped cream.