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Thursday, June 17,2010

Chocolate Blueberry Shortcakes

By Danette Randall

it´s one of my favorite times of the year. Thank goodness it only rolls around once.

Not that I wouldn’t love to “have” to be in Aspen every other month or so, but I have yet to perfect the sip, swirl and spit. I’m all swallow every single time.

Of course, I am referring to the 2010 Food and Wine Classic in beautiful Aspen. It’s always a busy but wonderful time, surrounded by breathtaking scenery. Not too shabby for a day’s (or two days’) work.

My dessert this week is a Food and Wine Classic-inspired dessert. I am making Chocolate Blueberry Shortcakes and pairing it with a nice Spanish Grenache. A little might just end up in the whipped cream and the rest to sip alongside the dessert.

Grenache will work nicely with the blueberries, as Grenache tends to be a bit spicy with a nice berry flavor. I am using Garnacha de Fuego that I picked up at PettyJohns. They are always so helpful and full of knowledge. I am probably going to have swing back by there and pick up a few more bottles, as practicing all my recipes always leads to finished bottles. It helps me get creative, what can I say?

I think you will be very happy with this Blueberry Chocolate concoction. You can present it very downhome shortcake style, or you can present it with a bit of elegance — it’s all in the presentation. Just make sure you have a bottle of Grenache on hand, and you can serve it any way you want.

Now follow the directions, put some love into it and invite me over when it’s done.

Chocolate Blueberry Shortcakes

1 cup flour 1/2 cup brown sugar 1/4 cup cocoa powder 1/4 tsp. salt 1-1/2 tsp. baking powder 6 tbsp. melted unsalted butter 1/3 cup milk

Whipped Cream 1 cup heavy whipping cream 1 tsp. almond extract 1/4 cup powdered sugar

1-1/2 cups blueberries powdered sugar for garnish

Preheat oven to 350 degrees. In large bowl, sift together flour, brown sugar, cocoa powder, salt and baking powder. Add in melted butter and fold in milk until dough forms.

Drop by tablespoons (makes eight) onto ungreased baking sheet. Bake for 10-12 minutes until biscuits set (will resemble cookie). Take out and let cool.

When ready to serve, make whipped cream. In large, chilled metal bowl, beat whipping cream, almond extract and powdered sugar until stiff peaks form. Place shortcakes on serving plates, top with whipped cream and blueberries, and dust with powdered sugar. Serve with a nice glass of Grenache. Enjoy!

Note: You can make four large shortcakes (just divide dough in four parts instead of eight), or put the whipped cream in between two chocolate biscuits, making a sandwichtype shortcake.

Respond: letters@boulderweekly.com

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