Makes: 4 servings
Cook: 10 minutes
½ cup cranberry juice
1 8-ounce can jellied cranberry sauce
½ cup whole milk
1 12-ounce bag white chocolate chips
1 cup heavy whipping cream
Heat cranberry juice in a small saucepan over high heat. Whisk in cranberry sauce and heat until sauce is completely melted and a pourable consistency is reached. Remove from heat and allow to cool to room temperature.
In a small saucepan over mediumlow heat, bring milk to just below a simmer. Put white chocolate chips in a bowl and pour hot milk over them. Let sit for 1 minute, then whisk until smooth. Place in refrigerator until chilled but not set. The mixture should have a thick but pourable consistency.
In a chilled medium bowl, beat cream until stiff peaks form.
To make the mousse, add the white chocolate mixture to the whipped cream, and gently fold together until completely incorporated.
Spoon about 1 tablespoon of cranberry sauce into the bottom of 4 dessert glasses. Put mousse into a resealable zip-top bag and snip off one corner. Use bag to pipe mousse filling into the 4 glasses. Chill for a minimum of 2 hours and up to overnight. Just before serving, top with a drizzle of the remaining cranberry sauce.