Layered White Chocolate Mousse and Cranberries

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This Layered White Chocolate Mousse and Cranberries is the perfect winter dessert. The smooth and creamy white chocolate is the best balance for the tart cranberry-orange sauce. While this dessert looks and sounds kind of complicated, it is much more simple than you think! Here are the main components of this dessert:

  • White Chocolate Mousse
  • Cranberry-Orange Sauce
  • Sugared Cranberries

None of these are hard to make, but they do take some time. So make sure you have set aside enough time to prep things and let them cook and cool.

Layered White Chocolate Mousse and Cranberries

Simple Cranberry Orange Sauce

The first step in this recipe is making the cranberry-orange sauce. This a major component in the dessert and will need to be done first so it can chill before layering. So, add your cranberries, orange zest, orange juice, and sugar to a pan and heat over medium heat.

cranberries, orange zest, sugar, and water in pan to make cranberry orange sauce.

Once the sugar has dissolved and the cranberries have cracked open, it is ready to be blended. You can always leave these whole, but I prefer smoother sauce for the dessert.

cranberry orange sauce cooking in saucepan

Place in a food processor or blender. Pulse until fairly smooth. This will be hot, so BE CAREFUL! Ask me how I know.. Pour back into the pan and continue to cook until the sauce has reduced and thickened. It shouldn’t take long, I think mine took under 5 minutes.

cranberry-orange sauce in food processor to be blended

Sugared Cranberries

These candied cranberries are optional but are such a pretty topping, I recommend using them! Make a simple syrup, that is equal parts sugar and water, heated until the sugar dissolves. Pour it over the fresh cranberries and mix until they are coated.

woman pouring simple syrup over cranberries to make sugared cranberries

Then pour your cranberries onto a cooling rack over a baking sheet. You will have excess simple syrup, the pan underneath will catch the excess.

woman pouring cranberries for sugared cranberries onto cooling rack

Let the cranberries sit for about 30-45 minutes, then sprinkle with sugar. Mix well, let them sit a few minutes, then sprinkle with another few tablespoons. Mix again and they are ready to go! They aren’t hard to make, but do take a little time.

sugared cranberries in large white bowl

Making the White Chocolate Mousse

This white chocolate mousse is much easier than the classic version. It is made with cream cheese, heavy cream, powdered sugar, vanilla. Pretty simple, right? This white chocolate mousse recipe is so easy. No eggs, no gelatin. Just a quick mix of a few ingredients and it’s done!

In one bowl, whip your heavy cream to stiff peaks. I used this new hand mixer I got last month. I needed a new mixer but didn’t want to spend a fortune. This hand mixer had great reviews on Amazon and has been great for me so far.

woman beating heavy cream to stiff peaks for white chocolate mousse

In another bowl, add in the cream cheese, powdered sugar, and vanilla. Mix until they are light and fluffy. Then pour in your melted white chocolate. Mix again until they are combined.

woman pouting white chocolate into stainless steel bowl to make mousse

Add the cream cheese mix to the whipped heavy cream, then fold to combine.

woman spooning whipped heavy cream into cream cheese mix for  white chocolate mousse

Cover with saran wrap and place in the fridge.

woman covering white chocolate mousse with saran wrap to be refrigerated

Assembling the Layered White Chocolate Mousse and Cranberries

It’s time to put it all together. Let’s assemble the layered white chocolate mousse and cranberries. You can either pipe or spoon in the white chocolate. Your layers can be as thick or thin as you want.

woman piping in white chocolate mousse to a clear dessert dish

Spoon in the cranberry-orange sauce.

woman spooning cranberry sauce on top of white chocolate cream cheese mousse

Finish with more white chocolate mousse.

woman piping white chocolate cream cheese mousse on top of cranberry dessert

Top with those gorgeous sugared cranberries. That is it and it is done! I know there were a few steps to make this dessert, but I promise it is well worth it.

woman adding sugared cranberries to the top of a Layered White Chocolate Mousse and Cranberries

The Finished Layered White Chocolate Mousse and Cranberries

That’s it. It is done!! I told you, even though there are several steps to this dessert, they are all simple ones. The finished dessert is worth every single dish you had to dirty:). This one is a stunner!

Layered White Chocolate Mousse and Cranberries desserts with greenery in the background and oranges

The mousse is creamy and delicious. The sauce is the perfect balance of tart and sweet.

spoonful of white chocolate layered mousse with cranberries

Other Cranberry-Orange Ideas

Is cranberry-orange your thing? I have a few other recipes I can suggest, as I love this flavor combo so much!

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5 from 2 votes

White Chocolate Mousse with Cranberries

This delicious layered desserts is a wonderful winter treat. The layers of white chocolate mouse and orange cranberry sauce blend perfectly!
Course Dessert
Cuisine American
Keyword simple white chocolate mousse, white chocolate mousse, white chocolate mousse with cranberry sauce
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Amy- A Red Spatula

Ingredients

  • 1 1/4 cup heavy whipping cream
  • 1 cup white chocolate chips
  • 8 ounces softened cream cheese
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1-2 cups cranberry-orange sauce The variation in amounts is a personal preference, how much sauce you like in your dessert
  • 1-2 cups sugared cranberries These are for topping, so use as many as you think look good!

Instructions

  • In a medium-sized bowl, whip whipping cream to stiff peaks. I like to use a hand mixer, but you can also use a whisk and whip it by hand as well. Once it is whipped well, place in fridge while you mix the rest.
    In another bowl, but using the same beaters and hand mixer, mix the cream cheese, powdered sugar, and vanilla.
    Now, place white chocolate chips in a microwave-safe bowl. Microwave for 30 second intervals until the chocolate is melted. Mine took about 1 minute and 15 seconds, remember to mix every 30 seconds, it will burn easily. If you have a microwave that runs really hot, make sure and check every 20 seconds. Mix carefully until smooth.
    Pour the white chocolate into the cream cheese mix. On medium speed, mix until smooth.
    Pull your whipped cream from the fridge and add in half to the cream cheese mix. Blend until smooth. Add in the rest of the whipped cream, but this time use a spatula and fold in. If this doesn't get it as smooth as you would like, you can always blend on low speed with the hand mixers for just a minute.
    Cover and place in fridge. I like to let it sit about an hour.
    Now, pipe into small serving dishes. I like to fill it about halfway, then add 2 tablespoons of cranberry orange sauce. Then pipe the remaining white chocolate mousse on top.
    I also topped mine with some candied cranberries. These aren't necessary, but are really pretty! That recipe is also included in the post.
    If you won't be eating these right away, you can always store then in the fridge for 24 hours. They can hold for up to 48 hours, but know it get a touch watery with the cranberry sauce. Just know if you are topping with the candied cranberries, don't add then until right before serving.
    Now, sit back and enjoy. You deserve it!!
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5 from 1 vote

Candied Cranberries

These simple to make candied cranberries are the perfect beautiful decoration for any Christmas or winter dessert.
Course Dessert
Cuisine American
Keyword candied cranberries, cranberry decorations, sugared cranberries
Prep Time 5 minutes
Cook Time 5 minutes
resting time 1 hour
Total Time 1 hour 10 minutes
Servings 10 servings
Author Amy- A Red Spatula

Ingredients

  • 1 cup granulated sugar you will use 1/2 for the simple syrup, then 1/2 cup for coating
  • 1/2 cup water
  • 2 cups cranberries

Instructions

  • Combine 1/2 cup water and 1/2 cup sugar in a small saucepan. On low heat dissolve the sugar. You will want to keep this below a boil.
    Once the sugar is dissolved, pour over your cranberries. Mix well.
    Spread the cranberries over a cooling rack and allow them to sit for 45 minutes- 1 hour.
    Add the cranberries to a bowl and pour over about 1/3 cup of sugar. Mix to coat with the sugar. Allow them to sit for a few minutes. Then sprinkle over the rest of the sugar and mix carefully again.
    They are ready to use! It is best to use these within 24 hours as they can get a little weepy.
    Now, sit back and enjoy these beauties. You deserve it!
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5 from 1 vote

Small Batch Cranberry-Orange Sauce

This is a great small batch recipe for the perfect cranberry-orange sauce.
Course Dessert
Cuisine American
Keyword cranberry orange, cranberry orange sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Author Amy- A Red Spatula

Ingredients

  • 1 1/2 cup fresh cranberries
  • 2/3 cup granulated sugar you can always taste the sauce after it has pureed. If you need to add more sugar, you can add it. I generally like my sauce a little more tart.
  • 1 tablespoon orange zest
  • 1/2 cup orange juice
  • 1/4 cup water

Instructions

  • Add all ingredients to saucepan and heat over medium heat, stirring occasionally.
    Once the sugar has dissolved and most of the cranberries split, pour into a food processor or blender. Blend until smooth, or fairly smooth, depending on how you like your sauce.
    Return to saucepan. Cook again over medium heat, this time stirring more frequently.
    Allow the sauce to cook until it has thickened. Mine didn't take long, about 5 minutes. If you need to add more sugar, check it now. If you do add in more, allow it to cook another 3-5 minutes for the sugar to dissolve.
    This sauce holds well in the fridge for up to 5 days stored in an airtight container.
    Now, sit back and enjoy. You deserve it!

About The Author

Amy