White Chocolate Mousse with Cranberry Sauce

1. 1

   Heat the cranberry juice in a small saucepan over high heat.

2. 2

   Whisk in the cranberry sauce and heat until mixture is completely melted and a pourable consistency is reached.

3. 3

   Remove from the heat and allow to cool to room temperature.

4. 4

   Heat the milk in a small saucepan over medium-low heat until to just before it comes to a simmer.

5. 5

   Put the white chocolate chips in a medium bowl and pour in the hot milk.

6. 6

   Let sit for 1 minute then whisk until smooth.

7. 7

   Refrigerate until chilled but not set, it should have a thick but pourable consistency.

8. 8

   Add the cream to a chilled medium bowl and beat with a hand mixer or whisk until stiff peaks form.

9. 9

   Add the white chocolate to the whipped cream and gently fold together until completely incorporated.

10. 10

    Spoon about 1 tablespoon of cranberry sauce into the bottom of 4 dessert glasses.

11. 11

    Put mousse into a resealable plastic bag and snip 1 corner.

12. 12

    Use the bag to pipe mousse filling between the 4 glasses.

13. 13

    Chill for 2 hours and up to overnight.

14. 14

    Just before serving, top with a drizzle of remaining cranberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.