Print This Recipe  

Berry Shortcakes with White Chocolate Mousse

24 Servings   
Biscuits:
Buttermilk biscuit mix enough for 24 servings
Mini chocolate chips 1 cup
Durkee Imitation Vanilla Extract 1 tsp.
Durkee Cinnamon Maple Sprinkle 2 tsp.
White Chocolate Mousse:
White chocolate, finely chopped 1 lb.
Whipping cream 3-1/3 cups
Durkee Almond Extract 2 tsp.
Berry Sauce: 
Assorted fresh berries: stawberries, raspberries, blueberries, etc. 1-1/2 quarts
Sugar 1/2 cup
Durkee Pure Vanilla Extract 2 tsp.
Nutrition Information per Serving:  Calories 420, protein 5g, carbohydrates 42g, fiber 2g, fat 26g, saturated fat 14g, cholesterol 50mg, sodium 400mg

 Prepare biscuit mix according to package directions for shortcakes. Gently stir in chocolate chips and Durkee Imitation Vanilla Extract. Line half sheet pan with parchment paper. Drop #16 scoops of biscuit dough in 4X6 rows. Generously sprinkle with Durkee Cinnamon Maple Sprinkle. Bake according to package directions. Cool.

Stir white chocolate and half of the cream in heavy saucepan over low heat until chocolate is melted. Transfer chocolate mixture to a large bowl. Cool until mixture just begins to thicken. Beat remaining cream until soft peaks form. Gently fold whipped cream and Durkee Almond Extractinto chocolate mixture. Cover and chill at least 2 hours.

Clean berries and slice if needed. Add sugar and Durkee Pure Vanilla Extract. Toss. Chill until ready to serve.

To assemble: split shortcake biscuit in half, top with White Chocolate Mousse, top of biscuit, and Berry Sauce. Garnish each shortcake with a small dollop of Mousse and a mint leaf.