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Fresh Berry Shortcakes with White Chocolate Mousse

Fresh Berry Shortcakes with White Chocolate Mousse

Fresh Berry Shortcakes with White Chocolate Mousse

Delicious fresh berry shortcakes with white chocolate mousse. 

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour, 12 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 12 Servings

Ingredients

White Chocolate Mousse:

Shortcakes:

Berry Sauce:

  • 4 c. fresh berries (strawberries, raspberries, blueberries, etc.)
  • ¼ c. sugar
  • 1 tsp. Pure Vanilla Extract

Directions

White Chocolate Mousse:

  1. Stir white chocolate and 1/2 cup of the cream in a heavy saucepan over low heat until chocolate is melted. Transfer chocolate mixture to a large bowl. Cool until mixture begins to thicken. Beat remaining 1 cup cream with electric mixer until soft peaks form. Gently fold whipped cream and almond or vanilla extract into chocolate mixture. Cover and chill at least 1 hour.

Shortcakes:

  1. Preheat oven to 400ºF.
  2. Combine biscuit mix, milk, butter, chocolate chips and vanilla until soft dough forms. Drop by 12 spoonfuls onto ungreased baking sheet. Combine sugar and cinnamon; sprinkle over shortcakes. Bake 10 to 12 minutes, or until golden brown. Remove from baking sheet; cool.

Berries:

  1. Rinse and trim berries. Slice if desired. Add sugar and vanilla; gently stir. Chill until ready to serve.

To Assemble:

  1. Split shortcakes and place each in a shallow bowl. Top with White Chocolate Mousse and berry sauce. Garnish with a fresh mint leaf, if desired.