Cranberry lemon mousse

By Jason Skrobar
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  • 1 1/4 cups sweetened cranberry juice
  • 1 lemon, juiced and zested
  • 1/2 cup white chocolate chips
  • 1 cup whipping cream
  • Candied cranberries


  1. Add cranberry juice, lemon juice and lemon zest to a bowl, mix and set aside.
  2. Melt chocolate chips in a bowl over a pot of boiling water, making sure the water doesn’t touch the bowl. Stir chocolate until completely melted. Let the chocolate cool just slightly.
  3. In a stand mixer or using a hand blender, whip the cream to soft peak stage, about one and a half minutes.
  4. Add the melted chocolate and the cranberry/lemon juice together, and then slowly fold in the whipped cream.
  5. Add mousse to a pipping bag and pipe into champagne flutes, garnish with a candied cranberry. Enjoy!


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