Tag Archives: Chocolate Whipped Cream

Double Chocolate Berry Shortcakes

Double Chocolate Berry Shortcakes​

I’m generally not a fruit and chocolate gal, but I’ll make an exception for these Double Chocolate Berry Shortcakes. Made with dark chocolate biscuits, chocolate whipped cream and fresh berries, this spin on the classic dessert has “delicious” written all over it!

Getting deep chocolate flavor into these biscuits was more challenging than just adding some cocoa powder. My starting point was my five ingredient cream biscuit base, but you’ll see that I deviated pretty significantly. I added cocoa, of course, but also chopped dark chocolate, granulated espresso and brown sugar for a good bittersweet flavor. Butter and heavy cream provide just enough moisture to bind the dough. Baking powder and baking soda leaven everything and produce good crackly tops, which are made all the better with crunchy coarse sugar.

I would normally encourage you to bake your biscuits close together so that they rise up instead of out, but I prefer to bake them separately here. Because cocoa powder doesn’t play by the rules of gluten, these will expand pretty dramatically. The results have distinct, crisp exteriors and tender interiors, perfect for splitting and layering with berries and cream. I tested this recipe seventeen times, and while these are not the tallest chocolate biscuits I made, they are by far the most delicious. I don’t know about your kitchen, but in mine, delicious beats aesthetic perfection every time. Craggy tops and soft centers for the win!

Double Chocolate Berry Shortcakes​

As far as assembly goes, this is a pretty run-of-the-mill shortcake operation. I like to use a fork to gently split the cooled biscuits into two thin layers, then sandwich them with chocolate whipped cream, berries and chopped dark chocolate. I add an extra flourish on top because I think it’s pretty, but feel free to leave your shortcakes unadorned if that’s more your style.

Double Chocolate Berry Shortcakes​

You’ll notice that I didn’t specify any particular berry for these shortcakes. Why limit yourself, you know? I used a mix of strawberries and raspberries because that’s what sounded good at the time. Feel free to use any berry (or other fruit) you like. We’re already twisting a classic—might as well do away with all the rules.

Double Chocolate Berry Shortcakes​
Double Chocolate Berry Shortcakes​
Double Chocolate Berry Shortcakes
makes about 12 shortcakes

1 3/4 cup + 2 tablespoons all-purpose flour
6 tablespoons natural unsweetened cocoa powder
1 1/2 teaspoons granulated espresso (optional)
6 tablespoons light or dark brown sugar, packed
2 1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, very cold
2.5 ounces dark chocolate, finely chopped
1 cup + 2 tablespoons heavy cream + more for brushing, very cold
1 tablespoon coarse sugar

Berries:
20-24 ounces fresh berries (about 4-5 cups)
1/4 cup granulated sugar

For assembly:
Chocolate Whipped Cream (recipe below)
2 ounces dark chocolate, finely chopped

Preheat oven to 425F. Line a rimmed baking sheet with parchment.

In a medium mixing bowl, stir together flour, cocoa powder, espresso granules, brown sugar, baking powder, baking soda and salt. Using your fingertips (not your palms!) or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas. Stir in chopped dark chocolate.

Pour in heavy cream. Stir with a rubber spatula or wooden spoon until a shaggy dough forms. You may need to knead it in the bowl a couple of times. If it seems too dry (“dusty”), add more cream by the tablespoon.

Turn dough out onto a floured (or cocoa powdered) surface. Give it 1-2 kneads before patting into a 1-inch thick rectangle. Flour a large, sharp chef’s knife before slicing the rectangle into 12 biscuits. Be sure to slice directly down—do not saw.

Evenly space biscuits on prepared pan, leaving 2.5 inches between each. Brush the tops with more heavy cream and sprinkle each with coarse sugar. Bake for 14-15 minutes, or tops are craggy and they have spread somewhat dramatically. Let biscuits cool completely the pan.

While the biscuits are cooling, fold berries and sugar together in a medium mixing bowl. Cover the bowl with plastic wrap and let sit (macerate) at room temperature for up to an hour.

When the biscuits are cool and the berries are ready, make the chocolate whipped cream (recipe below).

Assemble shortcakes. Use a fork to gently split biscuits in half equatorial (it’s okay if they’re not perfect). Gently move the bottom half of a biscuit to a plate. Top with chocolate whipped cream and berries. Place the top half of the biscuit over the top. Garnish with more chocolate whipped cream and berries, if desired. Serve immediately.

Leftovers are best eaten within a day or so.

Chocolate Whipped Cream
makes ~1 1/2 cups (enough for 6-8 desserts)

2 cups heavy cream, very cold
4 tablespoons natural unsweetened cocoa powder
4 tablespoons confectioner’s sugar, depending on preference

In a medium-large mixing bowl, combine heavy cream, cocoa powder and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream).

Load whipped cream into a piping bag fitted with a tip or scoop with a spoon and use as desired.
Double Chocolate Berry Shortcakes​
Double Chocolate Berry Shortcakes​

Chocolate Whipped Cream

Chocolate Whipped CreamFor most of my 35 years, I’ve been under the impression that whipped cream is a perfect food. At it’s simplest, it’s just cream and air, and it goes on pretty much everything. Truly, it’s a one ingredient recipe (or two if you add sugar, or three with vanilla) to rule them all. I literally cannot think of a dessert that isn’t improved by the addition of whipped cream. It’s as perfect as a garnish gets…Chocolate Whipped Cream…or so I thought before I whipped cocoa powder into it. Chocolate Whipped Cream is a more perfect food. Beyond perfect, really. And I say this as an outspoken vanilla person. *clutches pearls*Chocolate Whipped CreamChocolate Whipped CreamLike classic whipped cream, Chocolate Whipped Cream is a snap to make. Simply whip cold heavy cream, confectioner’s sugar and cocoa powder in a bowl until stiff peaks form. Alternatively, small batches take well to my beloved jar method.Chocolate Whipped CreamChocolate Whipped CreamChocolate Whipped Cream is every bit as airy and smooth as it’s classic counterpart, and has a deep chocolate flavor to boot. I prefer mine on the bittersweet side, but feel free to bump up the confectioner’s sugar if you prefer yours sweeter. Oh, and if you don’t have confectioner’s sugar on hand, the granulated stuff will work just as well, although your final product may not be quite as stable.Chocolate Whipped CreamAs for ways to use Chocolate Whipped Cream, follow your dessert-loving little heart. Use it as a fruit dip or as a topper on homemade sundaes, sandwich it between cookies, triple the batch and frost a cake, whatever. You can’t go wrong. Here, it’s topping a bunch of little chocolate cheesecakes. Recipe coming at you Friday…Chocolate Whipped Cream

Chocolate Whipped Cream
makes enough for 6-8 desserts

1 cup heavy cream, very cold
2 tablespoons natural unsweetened cocoa powder
2-4 tablespoons confectioner’s sugar, depending on preference

In a medium-large mixing bowl, combine heavy cream, cocoa powder and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream).

Load whipped cream into a piping bag fitted with a tip or scoop with a spoon and use as desired.

Leftover Chocolate Whipped Cream should be covered and refrigerated. It may need to be lightly re-whipped before serving.Chocolate Whipped CreamChocolate Whipped CreamChocolate Whipped Cream