White Chocolate Mousse with Cranberry Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 785
- Total Fat
- 50
- Saturated Fat
- 31
- Carbohydrates
- 80
- Dietary Fiber
- 1
- Sugar
- 79
- Protein
- 7
- Cholesterol
- 102
- Sodium
- 129
- Total: 2 hr 25 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 10 min
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.