Chocolate-chip Shortcakes with Berries and Dark Chocolate Sauce

Ingredients

• 1.5 tablespoons double-acting baking powder 
• 0.5 cup butter cold melted cut into chunks, plus 1 tbsp. (1 stick)
• 6 servings chocolate sauce dark
• 3 cups flour all-purpose
• 0.3 cup mint leaves fresh finely chopped
• 4 cups blackberries and/or raspberries 
• 0.5 teaspoon salt 
• 0.8 cup semi chocolate chips mini
• 6 tbsp sugar divided
• 6 servings slightly softly whipped cream sweetened
• 1 cup whipping cream 

Equipment

• food processor
• bowl
• baking sheet
• oven
• serrated knife

Directions

1. Preheat oven to 37
2. In the bowl of a food processor, combine 3 cups flour, 3 tbsp. sugar, baking powder, and salt; whirl until blended.
3. Add 1/2 cup butter and pulse until fine crumbs form.
4. Add cream and pulse just until dough comes together when you squeeze a clump.
5. Turn dough onto a floured surface and press to flatten slightly.
6. Sprinkle chocolate chips over the top, then knead until incorporated, 6 to 8 turns. Pat dough out to 1 1/4 in. thickness. With a 2 3/4-in. round cutter, cut out shortcakes; gather dough and pat out again as needed to cut all 6 cakes, dusting surface with more flour as needed to prevent sticking. Set shortcakes slightly apart on a baking sheet, brush tops with melted butter, and sprinkle generously with sugar.
7. Bake shortcakes until golden brown, 22 to 25 minutes.
8. Let cool on baking sheet at least 15 minutes.
9. Meanwhile, in a bowl, gently mix 3 tbsp. sugar, berries, and mint.
10. With a serrated knife, carefully slice shortcakes in half horizontally. Set bottoms on plates and top with berry mixture, dark chocolate sauce, and whipped cream. Set tops in place.