Chocolate Mousse with Cranberry Sauce

DessertsChristmas RecipesNo-Bake DessertsMake-Ahead RecipesGluten-Free Recipes
Written By Inna .

Chocolate Mousse with Cranberry Sauce.

This Mousse is perfect for the Holiday. It is easy to make and you can make it a day ahead. The Dark Chocolate goes perfectly with Cranberry and it looks so festive!

  • Prep Time: 30 min (not including time in the Fridge) + 20 min for Sauce ( not including cooling time)

  • Servings: 2 large, or 6 small (enough for a Holiday Dessert)

  • Storage: Store in an airtight container in the Refrigerator for up to 2 days.

  • Equipment: Pot, Thermometer, Spatula, Hand Blender, hand/stand Mixer with a whisk attachment

At first, let's make Cranberry Sauce

  1. Rinse Cranberries. Put 100g (1/2 cup) Cranberries into the Pot and start to boil on medium-high heat. Add 2 tbsp of Sugar, a few tbsp of Water, and Zest from 1 Orange. Lower the heat and simmer for 10-15 minutes or until most of the Cranberries have burst.

  2. Remove the Pot from heat. Let cool at room temperature, then transfer to a Bowl and puree it with a Hand Mixer or Blender.

3. Meanwhile, soak Gelatin (a silver strength sheet) in cold Water for about 20 minutes.

Preparing the Chocolate

4. Bring 155 ml (5.4 oz) Milk to a boil. Remove from heat.

5. Place the Dark Chocolate (155 g/5.4 oz) in a heatproof Bowl. Pour half of the Milk over the Chocolate and let sit for 30 seconds. Stir gently with a Spatula and pour the rest of the Milk. Stir to combine. Chocolate should be melted.

6. Emulsify the Ganache with a Hand Blender until smooth and glossy.

7. Add the Gelatin to Chocolate (be sure to squeeze excess water). Whisk the Gelatin into the Ganache until combined. Let cool to 85-95F (30-35C).

8. Whip the Heavy Whipping Cream (224 g /1 cup).

9. Slowly stir the Cream into the Ganache. Be careful not to overmix.

Arranging the Mousse

11. Pour the Cranberry Sauce on the bottom of the Glass. Pour the Mousse over Cranberry Sauce. Fill empty spots with a toothpick if needed. Cover Mousse with Plastic Wrap directly on the surface and refrigerate.

We used 2 Glasses, but it is quite big servings. If this is a one-dinner Dessert, you can make up to 6 servings.

12. If you are making this Dessert a day ahead, it is perfect refrigerating it overnight. But, it is ok to eat it after 2-3 hours. Decorate before serving. We used Hazelnuts, Cranberries, and Fresh Mint.

13. Enjoy!

Here is the Video Recipe:

Ingredients:

Dark Chocolate Mousse:

  • 1 Gelatin Sheet (silver strength)

  • 224 ml (1 cup) Heavy Whipping Cream

  • 155 ml (5.4 oz) Whole Milk

  • 155 g (5.4 oz) Dark finely chopped Chocolate (min 70%) or Chocolate Chips

Cranberry Sauce:

  • Zest of 1 Orange

  • 100g (1/2 cup) Cranberry

  • 2 tbsp Brown Sugar

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Inna .
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