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Cherry and White-Chocolate Mousse Shortcakes

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Source: Fine Cooking - Issue No. 03

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Active Time:  20 Minutes
Total Time:  8 Hours 35 Minutes
Yield:  Enough for 8 biscuits

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.

RECIPE INGREDIENTS

For the Sauce:

2 cups heavy cream

8 oz. white chocolate, finely chopped

12 oz. (2 cups) pitted fresh cherries, soaked in 1/4 cup dark rum, and sprinkled with 1/4 cup sugar

Basic Shortcake Biscuits (see recipe)

Other necessary recipes:
Basic Whipped Cream Basic Shortcake Biscuits

Cherry and White-Chocolate Mousse Shortcakes Recipe at Cooking.com

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DIRECTIONS

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 Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

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Mousse Pies & Cakes

Nutrition Facts per Serving
Yield: Yield: Enough for 8 biscuits

Calories:

932

Fat. Total:

68g

Fiber:

Carbohydrates, Total:

71g

Sodium:

538mg

% Cal. from Fat:

66%

Cholesterol:

170mg

Protein:

10g

Spotlight Recipe Review

See all 1 reviews »

Rating:

by: M J, OH

Reviewed: 04/12/2010

Incredibly Confusing and Difficult

This recipe is hard to follow, does not have clear instructions for the entire assemblage and takes a long time to get the recipe together. I would rather be cooking!

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4 people gave this Cheers. Click here to Cheer this review.

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Cherry and White-Chocolate Mousse Shortcakes

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