I am excited for the recipes I have to share this week and next. Everything I plan to post is Valentine’s Day inspired. Now that we have our son, we don’t really get a chance to get out, just the two of us. Though that doesn’t mean I don’t have to try to make things special, for everyone! I know it’s super commercial, but a day celebrating love in any form, is a day I like to celebrate. So the posts I’ll be featuring will include a lot of chocolate, mostly sweet, and definitely all delicious. I had spotted this cobbler a while ago and then kept spotting it. I kept thinking oh, I’ve got to try that, literally every time I saw it. So, I did. It was worth the wait. The top was more brownie like than cobbler like. I opted for milk chocolate, I’m not a huge dark chocolate fan, though I do not tend to discriminate if there is only dark chocolate available and I am in need of chocolate. The is so easy and fast to put together. I went for the heart shape biscuits because the recipe I followed did the same, and I thought it was cute. It is a Valentine’s Day theme post after all, but it is absolutely not necessary to do that. You could make it the standard cobbler way and it would be equally fantastic. The bake time for me it always more than stated. I had to cook this in 10 minute increments to get the biscuits to set. This is typically of EVERY cobbler I make. It’s always raw underneath, so my advice is check to make sure it’s actually cooked before taking it out of the oven and calling it a day. Regardless, this would make the perfect Valentine’s or Galentine’s dessert.
Raspberry Chocolate Cobbler
For the filling
- 24 oz frozen raspberries
- 5 1/2 tbsp sugar
- 3 tbsp cornstarch
- 1 tsp lemon juice
- 1 tbsp vanilla extract
For the biscuits
- Preheat your oven to 425 degrees F. Lightly grease a 2 -2.5 quart baking dish, set aside. In a medium bowl, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla. Fold together gently with a spatula. Transfer mixture to the prepared baking dish. Place the dish in the oven and bake for 10 minutes.
- Meanwhile, prepare the biscuits. In a medium bowl, combine the flour, cocoa, sugar and salt. Whisk to combine. Add in the butter pieces and cut the butter into the dry ingredients with hands or pastry cutter, until the mixture is crumbly and the largest butter pieces are the size of small peas.
- Stir in the buttermilk and mix gently with a fork until the dough begins to form. Knead together gently, just until the dry ingredients are incorporated. Fold in the chopped chocolate.
- Turn the dough over on a lightly floured surface. Pat down to an event layer, about an inch thick. Use a cookie cutter to cut out heart shapes, re-rolling the scraps as needed, until the dough is used.
- Add the biscuit shapes to the warmed fruit. Return the baking dish to the oven and bake about 15-20 minutes, until the fruit mixture is bubbling and the biscuits are just set and baked through. The mixture can be a bit juicy, it should settle, but you can remove some of the extra juice while it's cooling. Use a spoon to spoon some out or a paper towel. Serve warm.
Recipe slightly adapted from Everyday Annie