Wednesday, October 27, 2010

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 - from Baking Obsession - serves 8 (or frosts 18 cupcakes)
Printable Recipe
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.


Don't forget about my Power of Pink Challenge - make something PINK by the end of the month to raise Breast Cancer Awareness!

11 comments:

theblogisthenewblack said...

Love any type of mousse- esp if it's pink!

Debbi Does Dinner Healthy said...

Love the pink! So cute and it looks and sounds delicous! Thanks!

Boston Food Diary said...

This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!

Cupcake Activist said...

Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.

Megan said...

I know you said lighter dessert idea, but I'm picturing a cranberry mousse tart with dark chocolate drizzled on top!

Rachel @ The Avid Appetite said...

This looks delicious! Also, can I ask...what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!

Jen said...

Rachel - For the majority of my photographs, I use 12"x12" scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!

The Small Boston Kitchen said...

Lovin' the cranberryness here!

Nutmeg Nanny said...

Love the pinkness and love the recipe!

oneordinaryday said...

This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!

Eliana said...

This mousse looks divine! I could not be trusted around it.

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