Ingrédients pour Chocolate Covered Strawberry Shortcake
- Semisweet Chocolate
- Heavy Cream
- Light Corn Syrup
- Frozen Strawberries In Syrup
- 1 pound thawed strawberries
- 1/4 cup granulated sugar
- Fresh Lemon Juice
- 2 tablespoons powdered sugar
- Vanilla Extract
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Comment préparer Chocolate Covered Strawberry Shortcake
- Prepare shortcakes using recipe #360946. After cutting in the butter, add 1/2 cup of chopped semi-sweet chocolate to the shortcake dough before baking.
- **Make the Chocolate Sauce:**
- In a small saucepan, combine 1 cup heavy cream and 1/4 cup light corn syrup. Bring to a simmer over medium heat, stirring occasionally.
- Place 6 ounces of finely chopped semi-sweet chocolate in a heatproof bowl. Pour the warm cream mixture over the chocolate.
- Let stand for 1 minute to melt the chocolate. Then, whisk until smooth and glossy.
- **Prepare the Strawberries:**
- Gently crush 1 pound of thawed strawberries with a potato masher in a medium bowl. Leave some larger pieces for texture.
- Stir in 1/4 cup granulated sugar and 1 tablespoon lemon juice.
- Let the strawberries macerate for at least 30 minutes, or up to overnight in the refrigerator for best flavor.
- **Make the Whipped Cream:**
- In a chilled bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract with a hand mixer until soft peaks form.
- **Assemble the Shortcakes:**
- Halve the shortcakes horizontally.
- Brush the cut sides of the shortcakes with some of the strawberry juice.
- Place the bottom halves of the shortcakes on serving plates, cut-side up. Top with a generous spoonful of chocolate sauce, followed by the macerated strawberries, a dollop of whipped cream, and the remaining shortcake halves.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
103g
Fat
77g
Carbs
13g
