I like making these cranberry mousse cups when I want a dessert that feels festive but still light and refreshing. The combination of creamy vanilla mousse and tangy cranberry mousse creates a beautiful balance, and the layered presentation makes them feel elegant without being complicated. This is one of those desserts I rely on during the holidays because it looks impressive while being easy to prepare ahead of time.
Why You’ll Love This Recipe
I love this recipe because it delivers big flavor with simple techniques. The cranberry layer adds a bright, slightly tart contrast to the smooth vanilla mousse, which keeps the dessert from feeling too rich. I also appreciate that these are individual servings, making them perfect for entertaining. Since everything can be made in advance, I feel much more relaxed on the day I plan to serve them.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cranberry mousse layer
1 ½ cups fresh or frozen cranberries
½ cup granulated sugar
2 tablespoons water
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin
2 tablespoons cold water (for blooming gelatin)
¾ cup cold heavy cream
For the vanilla mousse layer
1 cup cold heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon unflavored gelatin
2 tablespoons cold water (for blooming gelatin)
For garnish (optional)
Sugared cranberries
Fresh mint leaves
Directions
I begin by preparing the cranberry layer. I place the cranberries, sugar, and water into a saucepan and cook them over medium heat until the cranberries burst and the mixture thickens. I remove it from the heat, stir in the orange zest, orange juice, and vanilla, then strain the mixture through a fine sieve to remove the skins.
Next, I bloom the gelatin for the cranberry mousse by sprinkling it over cold water and letting it sit for a few minutes. I gently heat the gelatin until dissolved and stir it into the warm cranberry purée. Once slightly cooled, I whip the heavy cream to soft peaks and carefully fold it into the cranberry mixture until smooth and airy.
For the vanilla mousse, I bloom the second portion of gelatin in cold water. While it sets, I whip the heavy cream with powdered sugar and vanilla until soft peaks form. I dissolve the gelatin and gently mix it into the whipped cream until fully combined.
To assemble, I spoon or pipe the vanilla mousse into the bottom of serving glasses, then add a layer of cranberry mousse on top. I refrigerate the cups for at least 2 hours, allowing the mousse to fully set. Before serving, I finish with sugared cranberries and a small mint leaf if desired.
Servings And Timing
This recipe makes about 6 to 8 individual dessert cups. Preparation takes approximately 30 minutes, cooking time is about 10 minutes, and chilling time is at least 2 hours before serving.
Variations
When I want to change things up, I sometimes add a cookie crumb base for extra texture or swap the orange zest for lemon zest to create a brighter citrus note. I’ve also made these with mixed berries instead of cranberries for a less tart version that still feels special.
Storage/Reheating
I store these mousse cups covered in the refrigerator for up to 2 days. Since this is a chilled dessert, reheating isn’t necessary. I usually let them sit at room temperature for a few minutes before serving so the texture feels extra smooth and creamy.
FAQs
Can I make cranberry mousse cups ahead of time?
I often prepare these a day or two in advance. They hold their shape and texture very well when refrigerated.
Can I use frozen cranberries?
I use frozen cranberries frequently, and they work perfectly once cooked down into a purée.
What can I use if I don’t have gelatin?
I find gelatin gives the best structure, but without it the mousse will still taste good, just softer and less defined.
Can I make this dessert less sweet?
I reduce the sugar slightly in both mousse layers when I prefer a more tart and balanced flavor.
What type of glasses work best?
I like using small dessert glasses or jars that hold about 4 to 6 ounces so the layers are visible and nicely proportioned.
Conclusion
I keep this cranberry mousse cups recipe in my holiday rotation because it’s elegant, easy to prepare, and always well received. The creamy layers and bright cranberry flavor make it feel festive without being heavy, and the make-ahead convenience is a huge bonus. Whenever I serve these, they add a beautiful and delicious finish to the meal.
