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

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!

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10 Responses to “Raspberry Cheesecake Swirl Brownies”

  1. #
    1
    just2good — April 21, 2009 at 1:25 pm

    These sound so good!

  2. #
    2
    Joelen — April 21, 2009 at 1:41 pm

    These look delicious!! I love the new look of your blog too! 🙂

  3. #
    3
    thecookingnurse — April 21, 2009 at 2:25 pm

    MMMM, I love raspberries and chocolate!

  4. #
    4
    Colleen — April 21, 2009 at 6:05 pm

    Wow, these look amazing! They have been starred and will be made soon!

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    5
    Stephanie Wagner — April 21, 2009 at 6:52 pm

    The first step is admitting you have a problem, the next step is sending your fresh baked sweets to your buddies in Indy! I’m here to help you through these tough times. 🙂

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    6
    Deborah — April 22, 2009 at 4:59 am

    Oh how funny, I do believe this is my recipe from awhile ago, but someone turned them into mini brownies! Glad you liked them! 🙂

  7. #
    7
    Ingrid — April 22, 2009 at 1:54 pm

    Sounds and looks great. I will definitely keep these in mind when someone’s wanting brownies.
    ~ingrid

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    8
    bcallegra — April 23, 2009 at 12:18 am

    I empathize with your baking addiction and apologize for being a food stalker – I actually made the brownies for work today! The funny thing is that a coworker forwarded me the link to your blog and these brownies yesterday and I was pleased to tell her that I was already a devoted fan.

  9. #
    9
    Suzy — April 23, 2009 at 11:54 pm

    These look so delish. I hear you about addiction and waist line. Just have to walk it off when you can….LOL

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    10
    Mermaid Sweets — April 29, 2009 at 12:14 am

    I hear you on the addiction, these look great – must try them for one of my friends who will love it.

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