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Layered Pomegranates, Cranberry and Chocolate Mousse



Cranberry Pomegranate Chocolate Mousse


Pretty Pink, pretty pomegranates, bright and tart cranberries, rich cream and the ever decadent chocolate, all combined in a cup. This is a great dessert for entertaining; really easy to make and you can serve in individual cups nicely decorated.

‘Tis so beautiful! Outside, inside, the malls, the stores – everything! The festivities have begun. I cannot help humming the holiday tunes all day long. The children are busy with the holiday activities at school. Our home has been decked, the Christmas Tree put up, the gifts are decided, the reindeer oats came in small magic bags and the kids are in excited anticipation of Santa’s visit.

The indulging season have begun too. I have to admit that we have stopped thinking “healthy”. Given that we have done so much through the year, we have given ourselves this time to eat our desserts (and other delicacies too) and not feel guilty. I made this mousse for A’s birthday; no cake this time.  We have been buying so many pomegranates, most of which we eat fresh. I used a couple for the mousse.


Cranberry Pom Chocolate Mousse 3
POM Wonderful had sent me a bottle of POM KIWI and POM NECTARINE quite sometime back. They also sent me a few bottles of POMx Iced Coffee; I’ll write about them later. The above juice was as beautiful as all their products. They are all 100% juice and so fresh and delicious that they do not last too long in our home for cooking. I loved the nectarine flavor in the POM Juice and used one bottle of the Juice to make this mousse.


POM 1


Creamy cranberry mousse with fresh pomegranate arils, layered with more fresh pomegranates, and further layered with chocolate mousse. Garnish with fresh mint or chocolate shavings.


Cranberry Pom Chocolate Mousse Collage 2



Layered Pomegranates, Cranberry and Chocolate Mousse


Ingredients:

  1. 2 Cups Fresh Cranberries, rinsed and drained
  2. 3/4 C Sugar (more or less, to taste)
  3. 2 Tablespoons Orange Zest
  4. 1/2 Cup Orange Juice
  5. 1 Cup 100% Pomegranate Juice (Fresh squeezed or bottled, I have used POM)
  6. 1-2 Tablespoon Orange Liqueur or Triple Sec (optional)
  7. 2.5 Cup Heavy Cream, chilled
  8. 1/4 Cup Milk
  9. 3/4 Cup Sugar
  10. 2 Envelopes Unflavored Gelatin
  11. 1 Cup Fresh Pomegranate + 3/4 Cup for layering (Use more or less as per your need)
  12. Pistachios, coarsely chopped – for Garnish

Note: If you want a stronger cranberry taste, use less cream and more cranberries. That will turn the color towards red too.



For the Chocolate Mousse:

  1. 1 Cup Dark Chocolate
  2. 1/2 Cup Heavy Cream, chilled
  3. 1/4 Cup Sugar
  4. 3/4 of a Sheet Gelatin
  5. 3 Tablespoons Milk





Preparation:

Preparing the Cranberry and Pomegranate Mousse

Place cranberries in saucepan; add sugar, orange zest, pomegranate juice and orange juice. Cook while  stirring frequently, until all cranberries pop and mixture gets thick and syrupy. It will reduce to about 1+3/4 Cup. Remove from heat and allow to cool to room temperature.

Add orange liqueur if using it. Puree cranberry mixture till smooth. Press the cranberry mixture through a sieve and discard the seeds.

Sprinkle the gelatin over the cold milk in a bowl. Place the bowl over hot water till the gelatin dissolves & becomes a clear liquid.

Whip the heavy cream till it holds stiff peaks. Combine the cream & the cranberry mix lightly & gently, but make sure they mix well.

Take few spoons of the cream & fruit mixture & fold it lightly into gelatin & mix, & then fold the  rest of the cream & fruit  mixture through gelatin mixture, lightly but uniformly.

Gently fold in the fresh 1 cup of pomegranates into the cream and the cranberry mix.

Spoon the cranberry cream into individual serving bowls/cups half way through (you will need to leave space for the chocolate layer) and place them in the refrigerator. Let chill for at least 3-4 hours till well set.

After they are set, use the rest of the fresh pomegranates to make a light layer over the cranberry mousse in each bowl/cup. Put them back in the refrigerator again.


Preparing the Chocolate Mousse:

Sprinkle the gelatin over the cold milk in a bowl. Place the bowl over hot water till the gelatin dissolves & becomes a clear liquid.

Whip the cream till it forms soft peaks; add the sugar and whip more till it forms stiff peaks.

Melt the chocolate in a heat proof bowl in the microwave or a double boiler till it melts. Stir with a wire whisk till there are no lumps.

Combine the cream & the chocolate lightly & gently, but make sure they mix well.

Take few spoons of the chocolate cream and  fold it lightly into gelatin & mix, & then fold the  rest of the chocolate cream through gelatin mixture, lightly but uniformly.


Layering the dessert bowls/cups:

Spoon the chocolate cream over the cranberry mousse and pomegranates in each bowl/cup. Put them back in the refrigerator and chill for about 3-4 hours.

Garnish with pomegranates, pistachios and fresh mint. Serve chilled.



Cranberry Pom Chocolate Mousse Collage 1


A beautiful luscious dessert!! Perfect for the holiday tables in cute individual cups.
Happy Holidays!


Cranberry Pom Chocolate Mousse 2


This is my entry for Sugar High Friday #60, started by Jennifer of Domestic Goddess, and this month is hosted by Nic of Cherrapeno.




Related Posts:

Cherry Berry Mousse Tart

Pineapple Coconut Mousse with Pistachios

Saffron Yogurt Mousse with Rose Petal Honey


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