Ingredients Jump to Instructions ↓

  1. Shortcakes:

  2. 2 1/3 cups all purpose baking mix

  3. 1/2 cup milk

  4. 3 tbsp. melted butter

  5. 1/3 cup mini semisweet chocolate chips

  6. 1/2 tsp. vanilla extract

  7. 1 tbsp. sugar

  8. 1/2 tsp. ground cinnamon

  9. White Chocolate Mousse:

  10. 168 g white chocolate, chopped

  11. 1 1/2 cups heavy whipping cream, divided

  12. 1 tsp. vanilla extract

  13. Berry Sauce:

  14. 4 cups fresh berries(sliced strawberries, raspberries or blueberries)

  15. 1/4 cup sugar

Instructions Jump to Ingredients ↑

  1. For the Shortcakes:

  2. 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.

  3. For the Mousse:

  4. 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.

  5. For the Berry Sauce:

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

  7. To Serve:

  8. 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.


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