Chocolate Cranberry Mousse with Tuile

1. Soak 150 grams US cranberries in warm water for 30 minutes.

2. Remove the excess water and make pulp in a blender or mixture.

3. Melt 200 grams dark chocolate over a double boiler or in a microwave.

4. Once melted, stir for 5 minutes to cool down.

5. Add the cranberry pulp to the melted chocolate and mix well.

6. Gradually add 1 cup of whipped cream to the chocolate mixture, mixing gently without stirring vigorously.

7. The mousse is ready.

Tuile

1. Mix 90 grams water, 40 grams odorless oil, 10 grams all-purpose flour, and food color if using, well in a squeeze bottle.

2. Heat a non-stick pan.

3. Squeeze 2 tablespoons of the mixture into the pan.

4. Cook on medium flame until water evaporates and the tuile forms clearly.

5. Remove softly and place on a kitchen towel to absorb excess oil.

6. Break it for garnishing.

Garnishing

1. Pipe the mousse into a small glass and optionally add a small brownie in the center.

2. Garnish with chopped additional cranberries, almonds, and broken tuile.