Recipe: Fresh Berry Shortcakes with White Chocolate Mousse

FRESH BERRY SHORTCAKES WITH WHITE CHOCOLATE MOUSSE
"The ultimate combination of fresh berries, two kinds of chocolate and tender shortcake! Truly a decadent dessert!"


FOR THE WHITE CHOCOLATE MOUSSE:
6 ounces white chocolate, finely chopped
1 1/2 cups heavy (whipping) cream, divided use
3/4 teaspoon Tone's Pure Almond Extract (or 1 teaspoon Tone's 100% Pure Vanilla Extract)

FOR THE 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

FOR THE BERRY SAUCE:
4 cups fresh berries (strawberries, raspberries, blueberries, etc.)
1/4 cup sugar
1 teaspoon Tone's 100% Pure Vanilla Extract

TO PREPARE THE WHITE CHOCOLATE MOUSSE:
Stir white chocolate and 1/2 cup of the heavy 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 heavy 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.

TO MAKE THE SHORTCAKES:
Preheat oven to 400 degrees F.


Combine (dry) biscuit mix, milk, butter, chocolate chips and vanilla until soft dough forms. Drop by 12 spoonfuls onto ungreased baking sheet.

Combine 1 tablespoon sugar and cinnamon; sprinkle over shortcakes.

Bake 10 to 12 minutes, or until golden brown. Remove from baking sheet; cool.

TO PREPARE THE BERRIES:
Rinse and trim berries. Slice if desired. Add 1/4 cup 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.

Makes 12 servings
Adapted from source: Tone's, ACH Food Companies, Inc.