Prep Time:30 minutes
Chill Time:1 hour
Bake Time:10 to 12 minutes
Makes:12 servings

The ultimate combination of fresh berries, two kinds of chocolate and tender shortcake! Truly a decadent dessert!

Fresh Berry Shortcakes with White Chocolate Mousse

INGREDIENTS

White Chocolate Mousse
6 ounces white chocolate, finely chopped
1-1/2 cups heavy cream
3/4 teaspoon Tone's® Pure Almond Extract
OR 1 teaspoon Tone's® 100% Pure Vanilla Extract
Shortcakes
2-1/3 cups packaged all-purpose biscuit mix
1/2 cup milk
3 tablespoons butter OR margarine, melted
1/3 cup mini chocolate chips
1/2 teaspoon Tone's® 100% Pure Vanilla Extract
1 tablespoon sugar
1/2 teaspoon Tone's® Ground Cinnamon
Berry Sauce
4 cups fresh berries (strawberries, raspberries, blueberries, etc.)
1/4 cup sugar
1 teaspoon Tone's® 100% 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.
Zip Code: 
1-877-453-1638
©2011 ACH Food Companies, Inc.
 
Prep Time:30 minutes
Chill Time:1 hour
Bake Time:10 to 12 minutes
Serves:12 servings

The ultimate combination of fresh berries, two kinds of chocolate and tender shortcake! Truly a decadent dessert!

Fresh Berry Shortcakes with White Chocolate Mousse

INGREDIENTS

White Chocolate Mousse
6 ounces white chocolate, finely chopped
1-1/2 cups heavy cream
3/4 teaspoon Tone's® Pure Almond Extract
OR 1 teaspoon Tone's® 100% Pure Vanilla Extract
Shortcakes
2-1/3 cups packaged all-purpose biscuit mix
1/2 cup milk
3 tablespoons butter OR margarine, melted
1/3 cup mini chocolate chips
1/2 teaspoon Tone's® 100% Pure Vanilla Extract
1 tablespoon sugar
1/2 teaspoon Tone's® Ground Cinnamon
Berry Sauce
4 cups fresh berries (strawberries, raspberries, blueberries, etc.)
1/4 cup sugar
1 teaspoon Tone's® 100% 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.