Chocolate Dessert Sliders

Ingredients

• 3 cups flour all-purpose
• 0.5 cup granulated sugar 
• 3 teaspoons double-acting baking powder 
• 0.5 teaspoon salt 
• 0.5 cup butter cold
• 0.8 cup whipping cream 
• 3  eggs 
• 1 tablespoons sparkling wine 
• 0.3 cup granulated sugar 
• 0.3 cup cornstarch 
• 0.1 teaspoon salt 
• 3 cups milk 
• 4 oz semi chocolate chips 
• 1 tablespoon butter softened
• 1 teaspoon vanilla 
• 1 serving raspberries fresh
• 1 serving mint leaves fresh

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• blender
• plastic wrap
• double boiler

Directions

1. Heat oven to 400°F. In large bowl, mix flour, 1/2 cup granulated sugar, the baking powder and 1/2 teaspoon salt until blended.
2. Cut in 1/2 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. In small bowl, mix whipping cream and 2 of the eggs until blended.
3. Add to crumb mixture; stir with fork just until soft dough forms.
4. On lightly floured surface, knead dough 3 or 4 times. Pat dough to 1-inch thickness.
5. Cut with 1 3/4-inch round cutter. On ungreased cookie sheet, place rounds about 1 inch apart. Beat remaining egg; brush over dough.
6. Sprinkle with coarse sugar.
7. Bake 18 to 20 minutes or until golden brown.
8. Remove shortcakes from cookie sheet to cooling rack.
9. In top of double boiler, mix 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt. Gradually add milk, stirring with wire whisk until blended. Cook over simmering water, stirring constantly, until mixture thickens and coats the back of a metal spoon, about 10 minutes.
10. Remove from heat.
11. Add chocolate chips, 1 tablespoon butter and the vanilla; stir until smooth.
12. Pour pudding into bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 30 minutes.
13. Split shortcakes. Stir pudding with whisk. Spoon about 2 tablespoons pudding onto each shortcake bottom; cover with shortcake tops.
14. Garnish with raspberries and mint.