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    Individual Dark Chocolate-Raspberry Shortcakes

      Servings:   16 Servings


      3 cups packaged baking mix
      1/4 cup plus 1 tablespoon granulated sugar
      1/4 cup butter
      2/3 cup half and half
      1 1/2 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
      1 1/2 cups fresh raspberries or sliced strawberries
      Sweetened whipped cream


    1. Preheat oven to 425°F.
    2. In a large bowl, stir together baking mix and the 1/4 cup sugar.
    3. Cut butter into baking mix using a pastry blender or two forks until mixture resembles coarse crumbs.
    4. Make a well in the center of mixture. Add half-and-half all at once. Stir with a fork just until moistened. Stir in Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
    5. On a lightly floured surface, pat dough into a 9x8-inch rectangle about 1/2 inch thick. Sprinkle with the 1 tablespoon sugar.
    6. Cut into 16 squares.
    7. Bake on a greased baking sheet for 10 minutes or until golden.
    8. Transfer to a wire rack; let cool for 10 minutes.
    9. Serve shortcakes with berries and whipped cream.

    Prep: 15 minutes
    Bake: 10 minutes

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