White Chocolate Mousse Tartlets with Cranberry Compote Recipe

This is the third in a series of three white chocolate mousse tartlets for the holiday season, look to the end of the article for other recipes.

Although all three of the white chocolate mousse tartlets in this series have the same simple base, the toppings (or additions, if you would like to mix them in with the mousse) make all the difference.  They elevate what is in its own right something magnificent.  This is my personal favorite among the three.

The cranberry compote contrasts wonderfully against the sweet silkiness of the white chocolate mousse in a way it never could against a milk or dark chocolate.  The flavors start out in-your-face, but then blend into something I can only describe as a symphony of flavors and textures unlike any I’ve had before, but I’ll be looking for it in other foods.

If I had to give a description of the way this tartlet tastes, I think I’d compare it to cranberry juice and vanilla bean ice cream, but that really does it no justice. It’s just so much more than that.  You really just have to make this for yourself and see what the end result is.  Trust me, you’ll love it.  I did, and i usually can’t stand white chocolate.

White Chocolate Mousse Tartlets with Cranberry Compote

Yield: 30 bites

White Chocolate Mousse Tartlets with Cranberry Compote Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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Ingredients

• White Chocolate Mousse
• 2 packages (2.1 0z each) frozen mini fillo (or phyllo) shells (30 total), thawed
• 1 cup fresh cranberries
• 1/2 cup granulated sugar
• 3/4 cup water
• 2 tbsp honey
• 2 tbsp lemon, lime or orange juice
• A pinch of salt.

Instructions

1. Heat water, sugar, lemon juice and salt in a small sauce pan over medium heat until just simmering and all sugar has dissolved. Add cranberries to syrup and reduce heat to low, stirring frequently. Cranberries wil burst, then begin to break apart. This is what you are after.
2. Stir until cranberries have all but broken down and syrup has turned a vivid red. Remove from heat.
3. Transfer White Chocolate Mousse from bowl to a 1 gallon zip top bag (or a pastry bag with a pretty tip, if you have or prefer it). Cut approximately 1/2 inch opening in one corner of bag: evenly pipe mousse into each pastry shell.
4. Drizzle Cranberry compote over tartlets and serve immediately. (The cranberry sauce will melt the mousse)
5. Share and Enjoy

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 77Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 15mgCarbohydrates: 14gFiber: 1gSugar: 13gProtein: 1g

In this case…. Nothing at all.

Links to other recipes like this:

• Mocha Caramel Cappuccino Tartlettes
• Dark Chocolate pecan Filled Filo cups
• White Chocolate Mousse Tartlets with Caramel Bourbon Vanilla Sauce
• Macadamia Golden Raisin White Chocolate Mousse Tartlets