Cranberry curd and ruby chocolate mousse delight

Cranberries are the ultimate Christmas dessert fruit and the distinct taste of the ruby chocolate goes so well with it.

Who doesn’t love eating cranberries at Christmas time?! They are the ultimate Chrismas fruit and can be enjoyed in so many ways! This recipe is sure to win over people who don’t even like cranberries that much and that is a promise!

Can we also talk about ruby chocolate by the way? This new kind of chocolate is completely natural, with a beautiful pink colour that kind of tastes a little like strawberries. I absolutely love the taste, and I used the brand Barry Callebaut – it was actually Barry Callebaut that discovered this chocolate in 2017!

I wanted to keep this dessert easy and relatively quick to make so I opted for a quick biscuit base with Oreos, instead of my original ideal of making a dacquoise (which would also taste great so i’ll probably try that next time!)

I decorated the desserts with candied cranberries which I absolutely recommend you do, it really adds that extra punch! Plus I LOVE candied cranberries!

I took a few snaps of the process, so you can see how simple it is to put together but still has an elegant design at the end. Aren’t those the best kind of desserts? Quick, easy, no-bake, nice-to-look-at AND delicious?!

Hope you enjoy!

RECIPE (makes 3 individual 7.5cm wide, 4cm high cake circles):

Cranberry curd:
-60ml water
-170g fresh cranberries
-45g white sugar
-20g brown sugar
-30g butter
-1 egg yolk
-Half of 1 whisked egg
-3/4 tbsp cornstarch
-Pinch of salt
Oreo crust:
-100g oreo cookies
-30g melted butter
Ruby chocolate mousse:
– 120g ruby chocolate
– 75g milk
– 150g heavy whipping cream
– 2 gelatin sheets
Ruby chocolate diamond decoration:
– 70g ruby chocolate

Cranberry curd:
Combine the water and cranberries in a medium saucepan, simmer on medium heat until the cranberries pop. Blend the cranberry mixture in a mixer until smooth. You may choose at this point to sieve out the solids but I prefer not to as I like that added texture.
In a heat-proof bowl, combine sugars and butter and beat with a mixer until well combined. Add the egg yolk and half of one whisked egg and mix well. Stir in cranberry mixture, cornstarch, and salt. Place mixture over a pot of simmering water, stirring often until the mixture thickens. Remove the curd from heat and allow it to cool down to room temp, or leave in the fridge while you get on with the other preparations.
Oreo crust:
Place the cake circles on a flat plate.
Pulse the WHOLE Oreo cookies (yes, filling included) to get fine crumbs then combine with melted butter. Add around 1.5 tbsps of the crumb mixture into the cake circles and press the crumbs flat and evenly into the bottom of the cake circles. Leave to set in fridge.
Ruby chocolate mousse:
Bloom the gelatin in cold water for 10 mins. Melt the chocolate using the bain marie method or microwave. Boil the milk in a heavy saucepan, take off heat then stir in the gelatin. Incorporate the ruby chocolate in 2 parts, mixing well until the mixture is nice and smooth.
Whisk the cream until soft peaks form then add a little of the cream to the chocolate and mix well. Add the rest of whipped cream in 2 parts, incorporating delicately with a spatula – do not whisk. Once the mixture is fully combined, pour and spread the mousse equally on top of the Oreo crusts, making sure to leave 1cm of space at the top for the cranberry curd. Place circles back in fridge to set (around 45 minutes).
Once set, pour around 1.5 tbsps of the cranberry curd on top of the mousses, smoothen then put back in fridge.
Diamond chocolate decoration:
Melt the ruby chocolate in a bain marie to 26C, then spread flat over acetate paper. Carve with a sharp knife five horizontal lines around 3cm apart, and then cut through these lines by carving out diagonal lines in the same direction, creating diamond patterns. Leave the chocolate to harden in the fridge, around 30 minutes.

Remove the mousses from the fridge and carefully remove the cake rings. Then remove the hardened chocolate from fridge and stick the diamond chocolates around the mousses.
Serve with candied cranberries for crunch and extra acidity, I also added a red fruit coulis that I had leftover in my fridge and it tasted amazing!

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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