White Chocolate Mousse and Berry Shortcakes

For the Shortcakes:

Preheat oven to 400 degrees. Combine the baking mix, milk, melted butter, chocolate chips and vanilla in a large bowl and stir until a soft dough forms. Drop the dough in 12 large spoonfuls onto an ungreased sheet pan, spacing about 2 inches apart. Sprinkle the sugar and cinnamon over the dough. Bake the shortcakes about 10 to 12 minutes until set. Transfer the shortcakes to a rack and cool completely.

For the Mousse:

Combine the white chocolate and 1/2 cup cream in a small saucepan over low heat. Stir until the chocolate is melted. Transfer the chocolate mixture to a medium bowl and cool. Combine the remaining 1 cup cream and vanilla in a separate bowl and beat to soft peaks. Fold the whipped cream into the chocolate mixture just until combined. Cover and refrigerate the mousse 1 hour.

For the Berry Sauce:

Combine the berries and sugar in a medium bowl and toss gently to combine. Cover and refrigerate until ready to serve.

To Serve:

Split the shortcakes in 1/2 horizontally. Place the bottom shortcake halves on plates and top with dollops of the mousse. Spoon the berry sauce over the mousse. Place the shortcake tops over and serve immediately.