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Chocolate Mousse with Cranberry Sauce

A pretty, tart cranberry sauce complements the sweet, fudgy mousse in this outstanding dessert from Barbara Nowakowski of North Tonowanda, New York. Make it the day before the party—how convenient!

10 ServingsPrep: 45 min. + chilling

Ingredients

2 cups (12 ounces) semisweet chocolate chips
1/4 cup butter, cubed
1 egg yolk, lightly beaten
1-1/2 cups heavy whipping cream, divided
1/3 cup light corn syrup
1 teaspoon vanilla extract
CRANBERRY SAUCE:
1/3 cup cranberry juice
1 teaspoon lime juice
1 cup jellied cranberry sauce

Directions

In a large microwave-safe bowl, melt chocolate chips and butter; stir
until smooth. In a small heavy saucepan, combine the egg yolk, 1/4
cup cream and corn syrup. Cook and stir over low heat until mixture
reaches 160°, about 2 minutes.
Remove from the heat; stir into chocolate mixture. Refrigerate for 20
minutes or until cooled and slightly thickened, stirring
occasionally. Line a 1-qt. bowl with plastic wrap; set aside.
In a large bowl, beat remaining cream until it begins to thicken. Add
vanilla; beat until soft peaks form. Fold into chocolate mixture.
Spoon into prepared bowl. Cover and refrigerate overnight.

2 of 2

Chocolate Mousse with Cranberry Sauce (continued)

Directions (continued)

Place the sauce ingredients in a blender; cover and process until
smooth. Transfer to a small bowl; cover and refrigerate until
serving.
Just before serving, invert mousse onto a platter; remove plastic
wrap. Cut into wedges; serve with cranberry sauce. Yield: 10
servings (about 1 cup sauce).

Nutrition Facts: 1 wedge with about 5 teaspoons sauce equals 405 calories, 28 g fat (17 g saturated fat), 81 mg cholesterol, 63 mg sodium, 42 g carbohydrate, 2 g fiber, 2 g protein.