White Chocolate Cranberry Mousse
This cranberry mousse was used as the frosting on my fall cupcakes from the other day. It paired very well with the white chocolate cupcakes filled with cranberry sauce. But it was also awesome on it’s own. I loved the pretty pink color and the hint of orange in the mousse. Hubby and I enjoyed this mousse and agreed it would be great to have as a lighter dessert option for Thanksgiving.
The best thing about this mousse is that it’s naturally PINK! That makes it perfect to enter into my Power of Pink Challenge. There are still a couple days left to get your entry in.
One Year Ago: Pumpkin White Chocolate Chip Bars and Pumpkin Pecan Pie Candy
Two Years Ago: Pumpkin Pie Dip
White Chocolate Cranberry Mousse
Yield: 8 or frosts 18 cupcakes
Ingredients:
1 1/2 cups fresh cranberries
6 Tbsp granulated sugar
1/4 cup water
Zest of 1 medium orange
1 Tbsp Grand Marnier, Triple Sec, or other orange liqueur
3 oz white chocolate, finely chopped
1 cup whipping cream
Directions:
In a small saucepan, combine the cranberries, sugar and water. Bring to a boil over medium-high heat. Reduce the heat to medium and continue to cook, stirring often, until the mixture thickens and becomes a jam-like, about 8-10 minutes total. Strain the mixture through a fine strainer into a medium bowl, pressing hard onto the solids. Add the orange zest and liqueur, stir. Cool to room temperature.
In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.
Whip the cream in a medium bowl until soft peaks form. Fold about a third of the whipped cream into the cranberry mixture. Then fold in the melted chocolate. Fold in the rest of the whipped cream. Spoon or pipe into the serving glasses or bowls. Refrigerate for at least 2 hours before serving. Cover with plastic wrap without touching the surface if refrigerate longer.
Recipe from Baking Obsession
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!
I love quinoa! Never tried it with these ingredients. Great recipe!
I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!
Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!
I adore quinoa because it is so healthy and so filling!
Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂
I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!
I love a good quinoa recipe. This one sounds worth a try.
LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!
don’t worry, I am officially the last one.
I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!
I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!
I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!