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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!
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    10 servings (about 1 cup sauce)


  • 2 cups semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1 large egg yolk, lightly beaten
  • 1-1/2 cups heavy whipping cream, divided
  • 1/3 cup light corn syrup
  • 1 teaspoon 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.
  • 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.
Nutrition Facts
1 each: 405 calories, 28g fat (17g saturated fat), 81mg cholesterol, 63mg sodium, 42g carbohydrate (29g sugars, 2g fiber), 2g protein.

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