Walk of Fame Chocolate Star Shortcakes

Categories: March 1995
Yield: 1 servings

2 c All purpose flour
1/2 c Sugar
1/3 c Unsweetened cocoa powder
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Semisweet chocolate chips;
-(6 ounces)
1 2/3 3/4 cups chilled whipping
-cream; up to 1
Melted unsalted butter
Additional sugar
2 pt Vanilla ice cream or frozen
-yogurt
Purchased chocolate sauce
2 Baskets strawberries;
-hulled, halved,
; lightly sugared
; (1-pint)
1 c Chilled whipping cream;
-whipped
Fresh mint sprigs;
-(optional)

Preheat oven to 325F. Sift flour, 1/2 cup sugar, cocoa, baking powder,
baking soda and salt into large bowl. Mix in chocolate chips. Mix in just
enough chilled cream to form dough that will be firm enough to roll out.
Turn out dough onto well-floured work surface. Using well-floured hands,
pat out dough to 3/4-inch-thick rectangle, frequently sliding long knife
under dough to prevent sticking. With floured 2-inch star-shaped cookie
cutter, cut out stars. Gather dough scraps; pat out to 3/4-inch-thick
rectangle and cut out additional stars (for total of about 24).

Brush stars with butter, sprinkle with additional sugar. Arrange shortcake
stars sugared side down on 2 heavy large baking sheets. Brush tops with
butter and sprinkle with sugar. Bake until shortcakes feel firm and tester
inserted into center comes out with a few moist crumbs, about 22 minutes.
Transfer shortcakes to racks and cool (Can be made 1 day ahead. Cover, let
stand at room temperature.)

Place scoop of ice cream in each of 8 bowls. Garnish with sauce, berries,
whipped cream, 1 or 2 stars and mint, if desired. Serve immediately.

Serves 8.

Bon Appetit March 1995

Per serving: 1260 Calories (kcal); 54g Total Fat; (34% calories from fat);
13g Protein; 223g Carbohydrate; 0mg Cholesterol; 2208mg Sodium Food
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10
1/2 Fat; 14 Other Carbohydrates

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