Cranberry White Chocolate Mousse
Whip up this low carb cranberry white chocolate mousse using leftover sugar-free cranberry sauce and stevia-sweetened white chocolate chips. This delicious recipe is ridiculously easy to make and only requires 5 ingredients!
Love Love Love Leftovers…
I don’t know about you guys, but I ADORE leftovers! It doesn’t matter what kind of leftovers we have, whether its sweet, savory, breakfast-y, dinner-y…I love ’em all! Yes they are good as is, but my favorite thing to do with leftovers is to get creative and develop new recipes!
This low carb Cranberry White Chocolate Mousse is insanely delicious and super-duper easy to make! I kind of made it on a whim, hoping it would turn out as great in real-life as it did in my head…and it did! This dessert went down a treat! My family absolutely loved it and has repeatedly requested that I make more! Ah man, guess it’s back to the kitchen for me, I’ve got some cranberry sauce to make!
The hardest part of any mousse recipe is waiting to eat it! All mousse desserts taste better after setting in the refrigerator for several hours. I suggest leaving it for at least 4 hours, but for optimal flavor and texture, leave it to chill overnight.
Side Note: I love how beautiful and festive this mousse is!
Perfect Cranberry Sauce Recipe…
This is one of my favorite holiday side dishes ever! Not only does cranberry sauce accompany turkey perfectly, but it can perfectly adapt to both sweet and savory dishes.
This Sugar-Free Cranberry Sauce only takes 10 minutes to make and is super simple and straightforward to master! All you need is:
- Granulated sweeteners (both the golden and white kind)
- A little orange zest
- Vanilla extract and
- Cinnamon and nutmeg (classic festive seasonings!)
- Heavy Whipping Cream – This is one of the most popular ingredients in my house. I regularly stock up on massive cartons of the stuff because it is high in fat, low in carbs and the ultimate ingredient for easy desserts!
- Confectioner’s Monkfruit Sweetener (or your preferred powdered sweetener) – Yes, I switch between Swerve and Monkfruit as my go-to sweeteners. You want to know how I chose which one to use for which recipes? It’s simple, it depends on which one is on sale! I will splurge on certain sweetener’s for specific recipes, but for this recipe, just use your favorite powdered kind!
- Vanilla Extract – This is a standard ingredient for pretty much all desserts. If you don’t like it, then simply omit it. However, I think it tastes amazing in cream desserts and really elevates the flavors in this yummy mousse!
- Perfect Sugar-Free Cranberry Sauce – I have already rambled on about my Perfect Sugar-Free Cranberry Sauce, so if you want to read just how perfect it is, then scroll above!
- Stevia-Sweetened White Chocolate Chips – Stevia-sweetened white chocolate chips are delicious and amazing…but, there is a problem with them…they are really popular! The last few weeks have been hard for me because I was really craving these chocolate chips and no store near me had any in stock! So, the minute I received a notification that the store had them back in stock, I bought BAGS of them (but don’t worry, I did leave some for others…reluctantly!)
Cranberry White Chocolate Mousse
- 2 cups heavy whipping cream
- 1/4 cup confectioner’s Monkfruit Sweetener or your preferred powdered sweetener
- 1 tsp vanilla extract
- 1/3 cup perfect sugar-free cranberry sauce
- 1/3 cup stevia-sweetened white chocolate chips
- If your cranberry sauce has been chilled, heat it up in a saucepan or a low-medium heat or in the microwave, until it’s a pourable consistency.
- In a small microwavable bowl, heat the white chocolate chips for 20 seconds, then take it out and stir well. If it still hasn’t melted, continue microwaving in 15-second increments, stirring as needed. Set aside and allow to cool for a couple of minutes, whilst you make the mousse.
- With an electric whisk, beat the heavy cream, confectioner’s sweetener and vanilla extract together, until thick and stiff peaks appear.
- Add the cranberry sauce and continue to whisk on a medium speed, until well incorporated.
- Slowly pour in the melted white chocolate whilst the whisk is running on a low-medium speed, until well combined.
- Transfer mousse to an air-tight container, cover and refrigerate for a at least 4 hours, but preferably overnight.
- Serve & Enjoy!
Net Carbs: 3.8g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the powdered Monkfruit sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.