1 cup flour 1/2 cup brown sugar 1/4 cup cocoa powder 1/4 tsp. salt 1 1/2 tsp. baking powder 6 tbls. melted unsalted butter 1/3 cup milk
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
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 tbls. (makes 8) 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 chocolate shortcakes on serving plates and top each with whipped cream and blueberries. Dust with powdered sugar. Serve with a nice glass of Grenache. ENJOY!
note: you can make 4 large shortcakes (just divide dough in 4 parts instead of 8) or put the whipped cream in between 2 chocolate biscuits making a sandwich type shortcake.