The ChocolateDoctor’s Chocolate Fudge-Burnt Caramel Shortcakes

Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

I must confess; I use Bisquick® for several recipes especially when I am in a rush to get something done. Bisquick® is a pre-mixed baking ingredient sold by General Mills under its Betty Crocker brand, consisting of pre-mixed flour, shortening, salt, and baking powder.

As the story goes, according to General Mills, Bisquick® was invented in 1930 after one of their sales representatives met an innovative train dining car chef on the Union Pacific. After the sales executive complimented the chef on his deliciously fresh, hot biscuits, the chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt. The chef then stored his pre-mixed biscuit batter on ice in his kitchen ahead of time, enabling him to bake fresh biscuits quickly on the train every day, throughout the day. When the sales represented returned to his office he helped create Bisquick® which was officially introduced on grocers’ shelves a year later.

Though first promoted for only baking biscuits, Bisquick® can be used to prepare a wide variety of baked goods—pizza dough, pancakes, waffles, dumplings, cookies and even fried chicken. I used Bisquick® to make these delicious, personal-sized chocolate shortcakes topped with whipped cream and Choclatique Burnt Caramel Sauce.

Prep time: 30 minutes
Bake time: 5 to 6 minutes
Yield: 6 servings

Ingredients:
1 cup plus 2 tablespoons Original Bisquick mix
2 tablespoons granulated sugar
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder, sifted
1/3 cup whole milk
2 tablespoons unsalted butter, melted
1/2 cup, plus 1/4 cup Choclatique Semi-Sweet Chocolate Mini Chips
1 cup whipping cream
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar
8 tablespoons Choclatique Burnt Caramel Sauce
1 tablespoon coarse sea salt

Directions:

  1. Heat an oven to 400°F.
  2. Spray 24 mini muffin cups (1-5/8 x 7/8-inch) with food release cooking spray.
  3. To measure the Bisquick® mix, lightly spoon into measuring cup and level off (Don’t pack it).
  4. In a medium bowl, stir Bisquick® mix, 2 tablespoons sugar and cocoa until completely blended and lumps are gone.
  5. Add the milk and butter; stir just until dry ingredients are moistened. Stir in chocolate chips.
  6. Using a #70 cookie scoop, scoop into muffin cups.
  7. Bake for 5 to 6 minutes or until tops spring back when lightly touched and toothpick comes out mostly clean.
  8. Cool 5 minutes. Gently loosen sides and remove from muffin cups.
  9. Cool completely.
  10. While cooling the shortcakes, whipped the cream with the vanilla extract and 1 tablespoon sugar.

To Assemble The Shortcakes:

  1. Spoon 2 tablespoons of the whipped cream in bottom of small 3 x 2-inch glass.
  2. Top with 1 teaspoon of the caramel topping, 1 shortcake, 1 tablespoon whipped topping and 1 more shortcake.
  3. Drizzle top of shortcake with 1/2 teaspoon burnt caramel.
  4. Sprinkle lightly with salt and garnish with chocolate chips.
  5. Repeat with the remaining ingredients.

Bisquick® is the registered trademark of General Mills Marketing, Inc.

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