Ingredients
1 can (14 ounces) whole-berry cranberry sauce5 tablespoons raspberry liqueur, divided1 envelope unflavored gelatin1 cup cold 2% milk4 ounces 53% cacao dark baking chocolate, chopped1-1/2 cups heavy whipping cream1/2 cup sugar1/8 teaspoon salt2 teaspoons vanilla extractOptional: Fresh raspberries and mint leaves
Preparation
Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside.
In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth.
Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight.
In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving.
Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.
