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Chocolate Dessert Sliders

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By Betty Crocker Kitchens
Updated Feb 28, 2012
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Serve your family with these chocolate sliders – a wonderful dessert.

Chocolate Dessert Sliders

  • Prep Time 30 min
  • Total 1 hr 20 min
  • Servings 8
  • Ingredients 17
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Ingredients

Shortcakes

  • 3 cups Gold Medal™ all-purpose flour
  • 1/2 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 3/4 cup whipping cream
  • 3 eggs
  • 1 to 2 tablespoons coarse sparkling sugar

Pudding

  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 3 cups milk
  • 4 oz semisweet chocolate chips
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla

Garnish, if desired

  • Fresh raspberries
  • Small fresh mint leaves
Make With
Gold Medal Flour

Instructions

  • Step 
    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. 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. Add to crumb mixture; stir with fork just until soft dough forms.
  • Step 
    2
    On lightly floured surface, knead dough 3 or 4 times. Pat dough to 1-inch thickness. Cut with 1 3/4-inch round cutter. On ungreased cookie sheet, place rounds about 1 inch apart. Beat remaining egg; brush over dough. Sprinkle with coarse sugar. Bake 18 to 20 minutes or until golden brown. Remove shortcakes from cookie sheet to cooling rack.
  • Step 
    3
    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. Remove from heat. Add chocolate chips, 1 tablespoon butter and the vanilla; stir until smooth. Pour pudding into bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 30 minutes.
  • Step 
    4
    Split shortcakes. Stir pudding with whisk. Spoon about 2 tablespoons pudding onto each shortcake bottom; cover with shortcake tops. Garnish with raspberries and mint.

Nutrition

597 Calories
29 1/2g Total Fat
11g Protein
74 1/2g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
597
Total Fat
29 1/2g
0%
Saturated Fat
18 1/2g
0%
Sodium
575mg
0%
Total Carbohydrate
74 1/2g
0%
Dietary Fiber
1 1/2g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 2 Other Carbohydrate; 1/2 Milk; 2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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