Mellow white chocolate and tart, juicy cherries contrast deliciously. Because the mousse is rich and creamy, there’s no need to serve the shortcake with whipped cream.
- For the Sauce:
- 2 cups heavy cream, divided
- 8 ounces white chocolate, finely chopped
- 12 ounces (2 cups) pitted fresh cherries, soaked in 1/4 cup dark rum, and sprinkled with 1/4 cup sugar
- Basic Shortcake Biscuits (see recipe)
FOR THE MOUSSE:
Start the mousse 8 to 24 hours before serving. Bring 2/3 cup heavy cream to a boil. Remove from the heat and add the white chocolate. Stir until completely melted. Transfer to a medium bowl and let cool until tepid. Put the rest of the cream in a chilled bowl and whip until soft peaks form. With a rubber spatula, gently but quickly fold the whipped cream into the white chocolate mixture until just combined. Cover and refrigerate at least 8 hours.
After making the shortcakes, assemble them as directed, piping the mousse around the top and bottom cakes.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
932 calories; 68g total fat; 170mg cholesterol; 538mg sodium; 71g carbohydrates; 2g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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