 Today is the first day of #CranberryWeek and I am very excited about the recipes I will be sharing with you. I hope you enjoy them and the recipes presented from other bloggers in the group!
My recipe today, is one of my favorites, Cranberry Mousse Chocolate Dessert Bowls!Â
This recipe can made in two parts. The chocolate bowls one day, and the cranberry mousse at another time. After the mousse is made about three hours are needed for the mousse to set up. After that, you can serve at any time, but the chocolate softens when handled, so when moving them to a plate to serve, move quickly.
Cranberry Mousse Chocolate Dessert Bowls
(recipe serves 4)
(printable recipe at end of page)
12 ounces Milk Chocolate
1 water balloon for each chocolate cup
1 bag Fresh Cranberries
8 ounces Cream Cheese, softened
3/4 cup Sugar
1/4 cup Crushed Cranberry Juice
2 Egg Yolks, beaten
1 cup Whipping Cream 
Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don’t want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
 Set the balloons back in to the cups to let the chocolate set up.
Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
Cook cranberries according to package directions.
Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs.Â
In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix.Â
Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
Thanks for joining me today! See all the other cranberry creations being shared as we kick off Cranberry week today – follow #cranberryweek to see all the delicious recipes:
- 12 ounces Milk Chocolate
1 water balloon for each chocolate cup
1 bag Fresh Cranberries
8 ounces Cream Cheese, softened
3/4 cup Sugar
1/4 cup Crushed Cranberry Juice
2 Egg Yolks, beaten
1 cup Whipping Cream
Author: The Freshman Cook
- Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don’t want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
- Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
- Â Set the balloons back in to the cups to let the chocolate set up.
- Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
- Cook cranberries according to package directions.
- Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
- While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
- In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs.
- In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix.
- Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
- When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.