White Chocolate Mousse with Cranberry Sauce

Name: White Chocolate Mousse with Cranberry Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 2 hr 25 min

Prep: 15 min
Inactive: 2 hr
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 2 hr 25 min

Prep: 15 min
Inactive: 2 hr
Cook: 10 min

Yield: 4 servings

Ingredients

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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.