Chocolate Mousse with Cranberry Sauce Recipe

Chocolate Mousse with Cranberry Sauce Recipe
Chocolate Mousse with Cranberry Sauce Recipe photo by Taste of Home
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Chocolate Mousse with Cranberry Sauce Recipe

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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!
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 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.
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).
Originally published as Chocolate Mousse with Cranberry Sauce in Country Woman Christmas Annual 2008, p58

Nutritional Facts

1 each: 405 calories, 28g fat (17g saturated fat), 81mg cholesterol, 63mg sodium, 42g carbohydrate (29g sugars, 2g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Place the sauce ingredients in a blender; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.
  5. 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).
Originally published as Chocolate Mousse with Cranberry Sauce in Country Woman Christmas Annual 2008, p58

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