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. 
You are my hero for emailing the hotline! I always assume that bakers like you and Megan know every trick to baking…but it weirdly comforts me that you get nervous sometimes too!
How cool! This is so unique and fun-looking. And I love that you contacted the KAF hotline… I’m definitely going to have to do that in the future!
Sues
Glad you used the hotline! I called it this weekend for a cake question. So helpful!
Happy baking season!
These look great!
Nice to check out your blog~ I’m just north of you, and it looks like your food choices lately are VERY similar to mine! Must be the “air” in New England! 🙂
Oh I totally have no shame in asking for help. Like I always say, I’m really good at following recipes, but the second I have to do something out of the ordinary, I get really nervous…
How nice to know they are there for help you out!
This dessert looks great. Perfect for Fall 🙂
One of the many reasons I love KAF! I think this is a great thing to have in the freezer for last-minute company or planning ahead. I only wish I had seen it when I still had a surplus of apples!