Papa Noel's Delight

Photo: Jo Ann

Ingredients

Ingredients for cranberry compote:

1 cup fresh or frozen cranberries

6 tablespoons sugar

2 tablespoons Cointreau

Ingredients for chocolate mousse:

6 1/2 ounces premium dark chocolate (60-70% cocoa solids)

3 tablespoons strong espresso

3 tablespoons unsalted butter, cubed

1 1/2 tablespoons chocolate liqueur

3 large eggs, separated

Preparation

Directions:

To make the cranberry compote, put the cranberries in a small pan with a splash of water and the sugar. Bring to a boil and simmer for 5 minutes until all the cranberries have burst and the compote is thick. Stir in the Cointreau, then spoon into the glasses. Let cool.

To make the chocolate mousse, melt the chocolate with the espresso and butter, over low heat. Stir in the liqueur. Stir in the egg yolks while the chocolate mixture is still hot-this will cook them slightly. Using an electric mixer, beat the egg whites in a clean, dry bowl until they form firm peaks. Using a metal spoon, stir a large spoonful of egg whites into the chocolate mixture to loosen it, then gently and evenly fold in the rest. Spoon the mousse on top of the cranberry compote. Cover and refrigerate for at least 6 hours or overnight.