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.
Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!