Cranberry Mousse Chocolate Dessert Bowls / #CranberryWeek

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 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! 

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. 

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.
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:

• Cranberry Apple Cider Sangria from Culinary Adventures with Camilla
• Cranberry Apple Pecan Bread from Cookaholic Wife
• Cranberry Apple Pie from House of Nash Eats
• Cranberry Butter from Family Around The Table
• Cranberry Coffee Cake from A Day in the Life on the Farm
• Cranberry Loaf from Making Miracles
• Cranberry Moscow Mules from Books n' Cooks
• Cranberry Mousse Chocolate Dessert Bowls by The Freshman Cook
• Cranberry Swirl Bread from Sew You Think You Can Cook
• Double Chocolate Cranberry Almond Bark from Frugal Pantry
• Frosted Cranberries from Bear & Bug Eats
• Pear Frangipane Tart with Cranberries from Caroline's Cooking
• Roasted Cranberry Chicken Salad from A Kitchen Hoor's Adventures

Author: The Freshman Cook

Cranberry Mousse Chocolate Dessert Bowls
ingredients:


• 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
instructions:


1. 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.
2. 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.
3.  Set the balloons back in to the cups to let the chocolate set up.
4. 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.
5. Cook cranberries according to package directions.
6. Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
7. 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.
8. 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.
9. 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.
10. Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
11. When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
http://www.thefreshmancook.com/2017/11/cranberry-mousse-chocolate-dessert.html
Created using The Recipes Generator

Valentine Mousse Cups / Day 13 of 14 Days of Valentine's Day!

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These Valentine Mousse Cups are special.

The cups are put together using Ghirardelli candy

squares and chocolate frosting. Then they are filled with

Chocolate Mousse. Although these are made with

the Valentine candy squares, any of the squares would

do, making this a special dessert for any celebration!

Oreo Mousse!

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There is nothing like a cool and creamy mousse! It is refreshing; oh, so creamy, and it's just fun to call food~ mousse! This mousse is a simple and delicious one. I had been looking at a box of Jello Oreo pudding in the baking aisle of the grocery for a few weeks. I just couldn't imagine what to do with it. Finally, I just bought it, figuring if I set it on the counter and looked at it long enough, inspiration would strike. It didn't. So I put it away in the cupboard. One day it just hit me, and so here it is! This mousse would be the perfect ending to a picnic or outdoor party. It just has to be kept cold. If you are having a fancier event, they could be made into individual mousse by using some of the cute mini containers that are available. No matter how you serve it, you will find this mousse to be easy to make and very delicious! That's always a great combo!

Oreo Mousse 

(this recipe makes 3-8 ounce mousse)

1 box Jello Oreo Pudding

2 cups Milk

crushed Oreo Crumbs

1 cup Whipping Cream

1/4 to 1/2 cup Confectioners Sugar

Mini Oreo Cookies

Mix the box of oreo pudding with 2 cups of milk.

Whisk for 2 minutes.(these are the directions on the box)

Let set up for 5 minutes.

While your pudding is setting up, whip your whipping cream

on high until medium peaks begin to appear. As they start to show, 

add your 1/4 cup of confectioners sugar. 

Taste it and if you feel it needs to be sweetened, add more. 

Finish whipping the cream until stiff peaks appear.

Gently fold in 1 cup of the whipped cream to the pudding.

I used oreo cookies that I had in the house for the crushed

oreos. I just removed the inside cream, put the 

top and bottom oreos in a zip lock bag, and crushed them

with a rolling pin. You can also use the precrushed

crumbs, of course.

Sprinkle some of the oreo crumbs into the bottom 

of your glasses. I didn't measure exactly, because 

not everyone will use the same type of glass as I did.

I put enough oreo in so that it would be visible once the

pudding goes on top. 

Add the mousse filling until about half way.

Add some of the oreo crumbs on top of the layer of

mousse filling.

Add filling up to the top of your glass.

Use the left over whipped cream to pipe on top of

the mousse filling. I used a wilton tip # 1M. Then top

the whipped cream with a mini oreo.

Enjoy!

Thanks for joining me today!

Here's a thought from a Oreo Mousse eater~when eating the mousse,

stir the oreo crumbs in with the pudding with your spoon as you are eating it.

It's really good! :)

Orange Creamsicle Mousse

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We are continuing "Mini Week" here at The Freshman Cook and today we are making Orange Creamsicle Mousse! There are two really good things about this recipe. First, any type of mousse really lends itself well to being a mini dessert. The consistency of the mousse is perfect for spooning into layers, so it looks beautiful through a glass. Second; to me creamsicle just screams "SUMMER", and what could be better than that.

Today's recipe is loosely taken from our giveaway cookbook, "Just Mini Desserts". I say loosely because the recipe I used, is designed to be given your own interpretation. It is on page 38 of the book, and it is a great recipe! I see a lot of experimentation in the future!

 Orange Creamsicle Mousse

{Makes 12  2-3 oz. desserts}

1 cup Graham Cracker crumbs

3 tablespoons melted Butter

1 tablespoon Sugar

1 8 oz. softened Cream Cheese

8 oz Whipping Cream

1-2  tablespoon Sugar

1/4 teaspoon Vanilla

3 tablespoon Orange Zest

1 tablespoon Orange Juice

1 drop Americolor Orange

I always have graham crackers, but never just the crumbs,

so I make my own. Just place about 5 graham crackers

in a zip lock bag. Start rolling over the graham crackers with

a rolling pin. Go over them a few times, so they are 

finely crushed. I always seem to make too many, so I just save the

leftover in the same bag.

Make your whipped cream by adding the 1-2 tablespoons

of sugar to the heavy whipping cream and mixing on high

until stiff peaks appear. Set aside about 1/3 cup to 

 to put on the finished mousse.

Mix the melted butter and the 1 tablespoon of sugar

with your graham cracker crumbs.

Place the graham cracker mix in your mini glasses.

I placed it an angle, just to create a different look,

but you could also level it across.

Set aside about 2-3 tablespoons of the graham

cracker crumbs to use as garnish later.

In your mixing bowl, beat the softened cream cheese

and the vanilla until fluffy.

Fold in the whipping cream.

Divide the mix in half by putting 1/2 of it in another bowl.

Add the orange zest and orange juice to the half in the

mixing bowl. Mix well. 

Add the drop of Americolor Orange. 

Mix until blended. 

Put come of the orange mousse on top of the

graham cracker in your glasses.

Place a layer of white mousse on top, 

and then finish with another layer of orange.

Use a pastry bag to top off each glass with 

some of the whipped cream you set aside earlier.

Sprinkle the tops of the whipped cream with the

graham cracker crumbs you set aside earlier. 

Refrigerate until serving.

Enjoy!

Thank you for joining us today!

Come back tomorrow as we make another dessert

as part of our "Mini Week of Desserts"!

Don't forget about our giveaway for the Libbey "Just Desserts" 

25 piece Parfait Set and the "Just Mini Desserts" cookbook!

You can enter every day by simply leaving a comment

telling me what your favorite mini dessert is.

Leave one every day of this giveaway if you want.

  To get 2 extra entries, like our fan page on Facebook,

and follow us here at The Freshman Cook.

The giveaway ends Sunday, July 15 at 11:59 pm PST.

We will draw and announce a winner on Monday, July 16.!!

Key Lime Mousse Shooters

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This weeks dessert is one I have made several times. At one time I was a pastry chef for a catering company. This was a dessert we made for several special occasions. It is a great recipe for a large gathering. There are not many ingredients, it looks like you went to a lot of work, and it tastes wonderful and refreshing. It is a dessert meant to impress. So give it a try!

Key Lime Mousse Shooters 
Makes about 17

(adapted from Taste of Home website)

4 ounces Cream Cheese, very soft

2/3 cup Sweetened Condensed Milk

15 Key Limes

1/2 cup Heavy Whipping Cream

plastic shot glasses
mini spoons

Place soft cream cheese and sweetened condensed

milk in mixing bowl.

Remember the post I did about hand juicers? 

That is what I used here.

Juice your key limes until you fill the 1/4 cup. 

It took 11 key limes to make a 1/4 cup. I double checked 

this by pouring into a glass measuring cup. It 

measured a bit more in the glass cup, but I left it in. Because

I have made this recipe before, I knew it would be ok.

(This just solidifies what I was saying with Mondays 

appetizer fiasco!)

Pour the juice into the bowl and mix.

Now we need to make the whipped cream. This means we
need to put our key lime batter in another bowl for a few minutes.
You could make the whip cream before the key lime mix,
but there are two reasons that I didn't. First, once I mix
whipped cream, I don't usually like to move it a lot.
I worry about it falling when it is getting jostled around,
plus this recipe calls for the whipped creme to be folded in
with the key lime mixture. That presents another opportunity

for the whipped creme to fall flat.

Whip your whipped cream until stiff peaks appear.

Fold the whipped cream into the key lime mix.
Do this by gently putting your spatula under the mix
and then turning it over. Do this several times.

Place the mix in a pastry bag.
Line up your shot glasses.

 Pipe the mix into the shot glasses.
I did not use a decorating tip. I only used the coupler
that I inserted in the bag.

As you fill the shot glasses, leave a little room at the top.
Make some more whipped cream. Use about 1/2
cup of heavy whipping cream, and 2 tablespoons
of confectioners sugar. Whip until stiff peaks appear.
Add more sugar if you think it needs it.
Then pipe the whipped cream on top of the
mousse filling. Use the coupler with no tip.

Thinly slice the key lime, and then cut the slices in half.
Garnish each cup with the key lime slice.

  Don't they look great?

They are a treat you will be proud to serve.
Enjoy!

Thanks for joining me this week for
our mini's menu.

Join me tomorrow for the culinary word of the week!
Remember~Any questions or you are not sure about a recipe,
please comment here, or email me at thefreshmancook@hotmail.com! 

See you tomorrow!