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Cranberry Sauce with "black & white" Chocolate Mousse



  • For the light mousse:
  • 2 sheets of white gelatin
  • 2/3 cup white chocolate (small pieces)
  • 1 egg (M), separated
  • 1 Tbsp sugar
  • 1 Tbsp orange liqueur (substitute with orange juice)
  • 2/3 cup heavy cream
  • For the dark mousse:
  • 1/2 cup dark chocolate (small pieces)
  • 2 eggs (M), separated
  • 2 Tbsp sugar
  • 1 packet vanilla sugar
  • 2/3 cup heavy cream
  • For the cranberry sauce:
  • 1 cup cranberry nectar
  • 2 packets vanilla sugar
  • 2 Tbsp cornstarch
  • 1/2 cup dried cranberries
  • In addition:
  • Mint or lemon balm for garnishing


  • Soak the gelatin. Melt small pieces of white chocolate in a bowl over hot water. Let it cool down until lukewarm.
  • Beat white white egg until stiff. Beat egg yolk with sugar and orange liqueur until creamy. Squeeze gelatin and dissolve in 1 Tbsp hot water. Quickly stir in the white chocolate. Fold in beaten egg whites and cream.
  • Melt dark chocolate in a bowl over hot water. Let it cool down until lukewarm. Beat egg whites until stiff. Beat egg yolks with sugar and vanilla sugar until creamy. First, stir in the chocolate and then fold in the egg whites and cream.
  • Add layers of the white and dark mousse into the glasses. Cool for 1-2 hours.
  • Boil cranberry nectar with vanilla sugar. Stir cornstarch with some cold water and add to nectar. Again, bring it to a boil while stirring. Add cranberries, let it cool down, and stir occasionally. Put sauce on top of the mousse. Garnish with mint or lemon balm.
  • Tip with fresh cranberries:
  • Instead of using dried cranberries, you can use fresh cranberries during period from September to January. Add 1 cup fresh cranberries with 1 cup cranberry nectar, 4 Tbsp sugar, and 1 packet of vanilla sugar to a pot and cook for about 5 minutes. Mix 2 tsp cornstarch with some cold water and stir into the liquid. Bring to a boil.
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