Fresh Berry Shortcakes with White Chocolate Mousse Recipe
Delicious fresh berry shortcakes with white chocolate mousse.
- Total Time: 1 Hour, 12 Minutes
- Yield: 12 Servings
Ingredients
White Chocolate Mousse:
- 6 oz white chocolate, finely chopped
- 1-1/2 cup heavy cream
- 3/4 tsp Spice Islands Pure Almond Extract
- OR 1 tsp Spice Islands Pure Vanilla Extract
Shortcakes:
- 2-1/3 cup packaged all-purpose biscuit mix
- 1/2 cup milk
- 3 tbsp butter OR margarine, melted
- 1/3 cup mini chocolate chips
- 1/2 tsp Spice Islands Pure Vanilla Extract
- 1 tbsp sugar
- 1/2 tsp Spice Islands Ground Saigon Cinnamon
Berry Sauce:
- 4 cup fresh berries (strawberries, raspberries, blueberries, etc.)
- 1/4 cup sugar
- 1 tsp Spice Islands Pure Vanilla Extract
Directions
White Chocolate Mousse:
- 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:
- Preheat oven to 400ºF.
- 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:
- Rinse and trim berries. Slice if desired. Add sugar and vanilla; gently stir. Chill until ready to serve.
To Assemble:
- 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.
