Cranberry Mousse Cups

Make easy cranberry mousse cups with creamy layers and fresh cranberry flavor. A simple make ahead holiday dessert that looks beautiful and tastes amazing.

I made these cranberry mousse cups because I wanted a bright dessert that felt light after a big family meal. These cups look fancy, but they are simple to prepare and they bring a fresh twist to a holiday table. The color alone makes them a centerpiece dessert without extra effort.

My family loved how smooth and creamy the layers were and how the cranberry added a sweet tart pop. They said it tasted like a holiday cheesecake without the heaviness. I watched everyone go back to the fridge for an extra cup and I knew this recipe was a keeper.

I also love that these mousse cups can be made ahead of time. They chill well, set beautifully, and they stay picture perfect for serving. If you need a dessert that feels special without hours of work, these fit the bill every single time.

Questions You May Have About This Recipe

Can I make these ahead of time
Yes. You can refrigerate them up to twenty four hours before serving.

Can I use frozen cranberries
Yes. Frozen cranberries work the same as fresh.

Can I replace the white chocolate layer
You can use plain whipped cream or cream cheese mousse if you prefer.

Can I make this sugar free
You can use your preferred sugar substitute in the cranberry mixture and mousse.

Can I use different serving cups
Any small glass, jar, or dessert cup works well.

What You Need To Make Cranberry Mousse Cups

Fresh or frozen cranberries

Granulated sugar

Water

Heavy cream

White chocolate

Vanilla extract

Gelatin powder

Cold water

Optional garnish like sugared cranberries or mint leaves

How To Make Cranberry Mousse Cups

Add cranberries, sugar, and water to a pot. Cook until the berries burst and the mixture thickens.

Strain the mixture if you want a smooth puree. Let it cool fully.

Melt the white chocolate in a microwave safe bowl. Let it cool until lukewarm.

Whip the heavy cream until soft peaks form.

Stir vanilla into the cooled white chocolate and fold in part of the whipped cream to make a light mousse.

Bloom gelatin in cold water, melt it, then stir it into the cranberry puree.

Fold the remaining whipped cream into the cranberry mixture to create the cranberry mousse.

Spoon or pipe the white chocolate mousse into the bottom of each serving cup.

Top with the cranberry mousse.

Chill the cups for at least two hours or until fully set.

Add sugared cranberries and mint before serving.

Tips

Chill the bowls before whipping cream.

Make the cranberry puree smooth by straining through a fine mesh sieve.

Use clear glasses to show off the layers.

Allow enough chilling time for clean layers.

Add extra puree for a stronger cranberry flavor.

Reader Reviews

★★★★★ Amazing flavor and simple to prepare. These looked beautiful on my table. Linda S.

★★★★ A bright and refreshing holiday dessert. I loved the texture. Marie T.

★★★★★ My guests asked for the recipe before they left. Big hit. Carol W.

★★★★ Smooth, creamy, and not too sweet. Perfect after a heavy meal. Janice H.

★★★★★ I made a double batch because everyone wanted seconds. Susan M.

Printable Recipe

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