White Chocolate Mousse with Cranberry Sauce

Total Time:
2 hr 25 min
Prep:
15 min
Inactive:
2 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup cranberry juice
  • 1 (8-ounce) can jellied cranberry sauce
  • 1/2 cup milk
  • 1 (12-ounce) bag white chocolate morsels
  • 1 cup heavy whipping cream
Directions

Heat the cranberry juice in a small saucepan over high heat. Whisk in the cranberry sauce and heat until mixture is completely melted and a pourable consistency is reached. Remove from the heat and allow to cool to room temperature.

Heat the milk in a small saucepan over medium-low heat until to just before it comes to a simmer. Put the white chocolate chips in a medium bowl and pour in the hot milk. Let sit for 1 minute then whisk until smooth. Refrigerate until chilled but not set, it should have a thick but pourable consistency.

Add the cream to a chilled medium bowl and beat with a hand mixer or whisk until stiff peaks form. Add the white chocolate to the whipped cream and gently fold together until completely incorporated.

Spoon about 1 tablespoon of cranberry sauce into the bottom of 4 dessert glasses. Put mousse into a resealable plastic bag and snip 1 corner. Use the bag to pipe mousse filling between the 4 glasses. Chill for 2 hours and up to overnight. Just before serving, top with a drizzle of remaining cranberry sauce.


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    White Chocolate Mousse

    Recipe courtesy of Claire Robinson