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

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White Chocolate Cranberry Mousse

Yield: 8 or frosts 18 cupcakes


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


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!

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6 Responses to “Am I a cupcake Hero?!?”

  1. #
    MrsPresley — October 9, 2007 at 3:06 am

    i love lime! these sound great 🙂

  2. #
    JaneDough — May 5, 2008 at 12:59 am

    It’s 5 o’clock somewhere, so bottoms up with these tasty-sounding sweet treats!

  3. #
    Deborah — May 5, 2008 at 3:21 am

    The frosting recipe is missing something. ‘1/4 butter’ ??? Pound or cup? But it sounds great.

  4. #
    Nell — May 6, 2008 at 2:01 am

    Those look amazing!

  5. #
    Jen — May 9, 2008 at 5:11 pm

    I’ll have to double check the recipe and fix my typo this weekend. Sorry about that. For anyone who asked why they look slushy. This was one of my first Vegan cupcakes and I was using low-fat soy milk. This causes the cupcakes to come out gummy/sticky and not rise very much. I filled them the same amount that I usually do, they just didn’t rise up much. I’d like to try this recipe again to make prettier margarita cupcakes.

  6. #
    Jeremy — June 5, 2008 at 2:21 am

    I use non-vegan ingredients and they turn out great as well. Also, I seem to have to double the powdered sugar for the frosting to give it an substance, and then I have way too much frosting 🙂 I also add a bit more lime than the recipe calls for, but that’s just me.

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