White Chocolate Cranberry Mousse

White Chocolate Mousse

Sweet meets tangy in this delightful milky combination that makes a wonderful Midsummer dessert!

Creamy white chocolate mousse with natural cranberry powder served in white chocolate cranberry cups.

I like using edible cups and they are really easy to make. The cups do start melting quite fast from the warmth of your fingers – so it’s good to keep the size small enough to eat in couple of bites.

I used heart shaped silicone cupcake cases as the moulds for the cups and they made into 4 bite desserts. If you use mini cupcake cases you can use this recipe to make 16-20 mini desserts.

White Chocolate Mousse

White Chocolate Cranberry Mousse
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Creamy sweet white chocolate mousse with cranberry powder served in white chocolate cranberry cups.
Servings Prep Time
8people 30minutes
Passive Time
2-4hours
Servings Prep Time
8people 30minutes
Passive Time
2-4hours
White Chocolate Cranberry Mousse
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Creamy sweet white chocolate mousse with cranberry powder served in white chocolate cranberry cups.
Servings Prep Time
8people 30minutes
Passive Time
2-4hours
Servings Prep Time
8people 30minutes
Passive Time
2-4hours
Ingredients
  • White Chocolate Cranberry Cups
  • 120 grams white chocolate melted
  • 1 tablespoon cranberry powder
  • White Chocolate Mousse
  • 200 grams white chocolate
  • 300 mililiters whipped cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cranberry powder for topping
Servings: people
Units:
Instructions
White Chocolate Cranberry Cups
  1. Mix melted white chocolate with cranberry powder, mixing until incorporated and smooth.
  2. Place a spoonful into a silicone cupcake case and spread to cover the bottom and sides.
  3. Turn the cases upside down on a plate and refrigerate for at least 2 hours.
White Chocolate Mousse
  1. Place white chocolate in a small sauce pan, add 1/3 of the cream and mix over medium heat until smooth. Remove from heat and leave to cool down.
  2. In a mixing bowl whip the remaining cream with powdered sugar and vanilla extract added, continue beating until soft peaks form.
  3. Fold 1/3 of the chocolate mixture into the cream.
  4. Repeat and fold in the remaining chocolate mixture, gently folding until incorporated.
  5. Remove the chilled white chocolate cups from fridge and gently remove the silicone cups.
  6. Spoon the mousse into the cups and sprinkle cranberry powder on top. Refrigerate for 2 hours before serving.

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