White Chocolate Mousse 6 ounces white chocolate, finely chopped 1-1/2 cups heavy cream 3/4 teaspoon Durkee® Pure Almond Extract OR 1 teaspoon Durkee® 100% Pure Vanilla Extract

Shortcakes 2-1/3 cups packaged all-purpose biscuit mix 1/2 cup milk 3 tablespoons butter OR margarine, melted 1/3 cup mini chocolate chips 1/2 teaspoon Durkee® 100% Pure Vanilla Extract 1 tablespoon sugar 1/2 teaspoon Durkee® Ground Cinnamon Berry Sauce 4 cups fresh berries (strawberries, raspberries, blueberries, etc.) 1/4 cup sugar 1 teaspoon Durkee® 100% Pure Vanilla Extract

White Chocolate Mousse:
Stir white chocolate and 1/2 cup of the cream in a heavy saucepan over low heat until chocolate is melted. Transfer chocolate mixture to a large bowl. Cool until mixture begins to thicken. Beat remaining 1 cup cream with electric mixer until soft peaks form. Gently fold whipped cream and almond or vanilla extract into chocolate mixture. Cover and chill at least 1 hour. 

Shortcakes:
Preheat oven to 400ºF.

Combine biscuit mix, milk, butter, chocolate chips and vanilla until soft dough forms. Drop by 12 spoonfuls onto ungreased baking sheet. Combine sugar and cinnamon; sprinkle over shortcakes.  Bake 10 to 12 minutes, or until golden brown. Remove from baking sheet; cool.


Berries:
Rinse and trim berries. Slice if desired. Add sugar and vanilla; gently stir. Chill until ready to serve.

To assemble:
Split shortcakes and place each in a shallow bowl. Top with White Chocolate Mousse and berry sauce. Garnish with a fresh mint leaf, if desired.