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Dark Chocolate Strawberry Shortcakes with Amaretto Cream

source: snappygourmet.com
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Ingredients

⅔ cup milk
⅓ cup dark chocolate chips (or semi-sweet)
1 teaspoon vanilla
1½ cups all-purpose flour
½ cup sugar
⅓ cup dark unsweetened cocoa powder (or original)
1 tablespoon baking powder
½ teaspoon salt
¼ cup unsalted cold butter, chopped

Cream:
8 ounces cream cheese, softened
1 (3.4oz) package instant vanilla pudding mix
¼ cup Amaretto (or substitute other liqueur or milk)
1½ cups milk
8 ounces defrosted frozen whipped topping or sweetened whipped cream
4 cups sliced strawberries
Garnish (optional): whipped topping/cream & strawberries

Instructions

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or silpat (or grease pan well).
Place ⅔ cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into food processor (or large bowl), and process until combined (or whisk together if not using processor). Add butter and process until just combined (or cut in with fork if not using a food processor).
While food processor is running, slowly add milk and chocolate chip mixture until just combined (or stir in until just combined if making in a bowl).
Spoon mixture into 6 large circles (or 12 small) onto prepared baking sheet. Bake for 15-20 minutes or until set (or about 8-12 minutes for small). Cool on wire racks.
Meanwhile, in large bowl mix together cream cheese and pudding mix with electric mixer on medium speed until well combined. Mix in Amaretto and milk until well combined. Fold in whipped topping. Cover and refrigerate for about 1-2 hours or until firm.
To assemble, place a chocolate shortcake on serving plate then top with cream, strawberries; repeat layers ending with a chocolate shortcake. Top with whipped topping/cream and strawberries if desired.


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