Recipe courtesy of Sandra Lee
Save Recipe Print
Total:
2 hr 25 min
Prep:
15 min
Inactive:
2 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Chocolate-Avocado Mousse

Recipe courtesy of Giada De Laurentiis

Almost-Famous Chocolate Mousse Cake

Recipe courtesy of Food Network Kitchen

White Sangria

Recipe courtesy of Rachael Ray

Fresh Lemon Mousse

Recipe courtesy of Ina Garten

White Wine Spritzer

Recipe courtesy of Ree Drummond

White Chicken Chili

Recipe courtesy of The Neelys

Classic White Cake

Recipe courtesy of Nick Malgieri

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories