Buddhas Chocolate Mousse Shortcakes Recipes

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STRAWBERRY SHORTCAKES WITH WHITE CHOCOLATE MOUSSE



Strawberry Shortcakes with White Chocolate Mousse image

Categories     Cake     Liqueur     Food Processor     Chocolate     Fruit     Dessert     Bake     Strawberry     Spring     Summer     Simmer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Shortcakes
1 1/2 cups all purpose flour
3 tablespoons plus 1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon chilled buttermilk
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Topping
2 1-pint baskets strawberries, hulled, quartered
1/4 cup sugar
1 tablespoon Grand Marnier or other orange liqueur
White Chocolate Mousse

Steps:

  • For shortcakes:
  • Preheat oven to 425°F. Line baking sheet with parchment paper. Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Add 1/2 cup buttermilk and process just until moist clumps form. Blend in chopped chocolate using on/off turns.
  • Turn dough out onto lightly floured work surface. Dust lightly with flour. Gently press dough to 1/2-inch thickness. Using 3 1/4-inch cutter, cut out shortcakes. Gather dough scraps and press to 1/2-inch thickness; cut out additional shortcakes for a total of 6. Transfer shortcakes to prepared baking sheet. Brush shortcakes with remaining 1 tablespoon buttermilk. Sprinkle with 1 teaspoon sugar.
  • Bake shortcakes until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Let stand at room temperature.)
  • For topping:
  • Toss strawberries, sugar and liqueur in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 1 hour.
  • Cut shortcakes horizontally in half. Place 1 shortcake bottom on each of 6 plates. Spoon 1/3 cup White Chocolate Mousse over each. Spoon some of strawberry topping over each. Cover each with shortcake top. Top each with spoonful of mousse, then more strawberry topping and serve.

CHOCOLATE STRAWBERRY SHORTCAKE



Chocolate Strawberry Shortcake image

I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.

Provided by Login

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 10

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
¼ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup milk
2 pints strawberries, sliced
¼ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
  • In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
  • In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
  • Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g

CHOCOLATE RASPBERRY SHORTCAKES



Chocolate Raspberry Shortcakes image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Quick & Easy     Raspberry     Spring     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 15

For the shortcakes
2 tablespoons unsweetened cocoa powder
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
4 tablespoons heavy cream
1 1/2 cups raspberries
2 tablespoons granulated sugar, or to taste
1 tablespoon framboise, or to taste
1/3 cup well-chilled heavy cream
confectioners' sugar for sprinkling the shortcakes
mint sprigs for garnish if desired

Steps:

  • Make the shortcakes:
  • Into a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a preheated 425°F. oven for 12 minutes, or until a tester inserted in the centers comes out with crumbs clinging to it. Transfer the shortcakes to a rack and let them cool.
  • In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tablespoon of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tablespoon granulated sugar, and beat the cream until it holds stiff peaks. Carefully cut the shortcakes in half horizontally with a serrated knife and with a metal spatula transfer the bottom half of each to an individual plate. (The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes, and with the spatula carefully top each serving with the top half of a shortcake. Sprinkle the shortcakes with the confectioners' sugar and garnish the plates with the mint sprigs.

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