Instructions: Preheat oven to 450 F.

In a food processor, combine the flour, baking powder, cocoa powder, sugar, baking soda, and salt. Add the butter and chocolate chips and process until crumbly. While processing, add the milk and process until the mixture is crumbly again, but will hold together when pinched with fingers.

Turn out the moistened dough onto a lightly floured surface and form into a ball. Flatten the dough into a circle to a 1-inch thickness. With a 2-inch round cutter, cut out 12 to 16 shortcakes and place on a baking sheet lined with parchment paper or wax paper. Bake for 13 minutes. Let cool slightly.

Ladle 2 tablespoons of the Strawberry Sauce in the well of each dessert plate. Place the bottom half of 2 shortcakes on the sauce in each plate.

Cover with 4 tablespoons sauce, 2 tablespoons of the chilled Whipped Cream, and the top half of each shortcake. Ladle 4 more tablespoons sauce over the shortcakes and top with 2 tablespoons whipped cream. Garnish with the mint leaves and serve immediately.

YIELD: 6 TO 8 SERVINGS

Strawberry Sauce:
In a food processor, puree the whole strawberries. Pour the puree into a large bowl and stir in the sugar and orange juice. Fold in the sliced strawberries.

Whipped Cream:
In a medium-sized bowl, whip the cream with an electric mixer on high speed. When the cream begins to thicken, beat in the sugar and vanilla.

Chill.

THE 1785 INN
NORTH CONWAY, NEW HAMPSHIRE

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