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Cherry and White-Chocolate Mousse Shortcakes

Source: Fine Cooking - Issue No. 03
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  8 Hours 35 Minutes
  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.
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 Shortcake Biscuits Basic Whipped Cream
Cherry and White-Chocolate Mousse Shortcakes Recipe at
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
Part of These Recipe Collections Find Similar Recipes »
 Mousse Pies & Cakes
Nutrition Facts per Serving
Yield:   Enough for 8 biscuits
Calories: 932
Fat. Total: 68g
Fiber: 2g
Carbohydrates, Total: 71g
Sodium: 538mg
% Cal. from Fat: 66%
Cholesterol: 170mg
Protein: 10g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
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!
7 people gave this Cheers. Click here to Cheer this review. Report Violation
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