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Chocolate Mousse with Cranberry Sauce

 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


  • 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 McCormick® Pure Vanilla Extract
  • 1/3 cup cranberry juice
  • 1 teaspoon lime juice
  • 1 cup jellied cranberry sauce


  • 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.

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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).
Nutritional 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.