Chocolate Mousse with Cranberry Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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 partyâhow convenient! 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:
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).
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