If you’re searching for a dessert that captures the creamy, spiced joy of holiday eggnog but with an elegant, airy twist, then this Eggnog Mousse Cups Recipe is your new best friend. Imagine delicate, fluffy mousse bursting with the warm flavors of nutmeg and cinnamon, resting atop a crispy, buttery cookie base—each bite a creamy celebration that’s as festive as it is irresistible. It’s the perfect way to indulge your eggnog cravings in a light, sophisticated form that’s sure to impress guests or brighten a quiet evening at home.
Ingredients You’ll Need
The magic of this Eggnog Mousse Cups Recipe lies in its simplicity and quality ingredients. Each one plays a key role: from the creamy richness of heavy whipping cream to the cozy spices that make eggnog a classic holiday treat. The cookie base adds that perfect crunch, balancing the luscious mousse with a buttery snap.
- 1 cup heavy whipping cream (cold): Cold cream whips up into fluffy peaks, giving the mousse its light texture.
- 1 cup eggnog (preferably full-fat): This creamy, spiced liquid forms the flavor foundation of the mousse.
- 1/4 cup granulated sugar: Just enough sweetness to complement the spices without overpowering them.
- 1 teaspoon vanilla extract: Adds warmth and depth to the eggnog flavor.
- 1/2 teaspoon ground nutmeg: Brings that signature spicy note loved in eggnog.
- 1/2 teaspoon ground cinnamon: Adds a comforting pinch of spice that pairs perfectly with nutmeg.
- 1 tablespoon unflavored gelatin (optional): Creates a firmer mousse that holds its shape beautifully.
- 2 tablespoons cold water (for blooming gelatin): Helps the gelatin to dissolve smoothly without lumps.
- 1 cup crushed gingersnap cookies or graham crackers: Provides a crunchy, buttery base with aromatic spice or honey notes.
- 2 tablespoons melted butter: Binds the cookie crumbs into a firm, flavorful crust.
- Whipped cream, for topping (optional): Adds an extra cloud of creamy indulgence when serving.
How to Make Eggnog Mousse Cups Recipe
Step 1: Prepare the Cookie Base
Start by crushing your gingersnap cookies or graham crackers into fine crumbs using a food processor or placing them in a bag and rolling with a pin. Mixing these crumbs with melted butter gives you a delightfully crunchy and rich base. Spoon about two tablespoons of this mixture into each dessert cup and press it down lightly. Pop these in the fridge to chill while you prepare the mousse. This base is what makes every bite a pleasing contrast of textures.
Step 2: Bloom and Dissolve Gelatin (Optional)
If you want your mousse to have a firmer hold, gelatin is your secret weapon. Sprinkle the gelatin over cold water and let it soak for five minutes to bloom. Then gently heat it—either in the microwave or on the stovetop—stirring until entirely dissolved. Set it aside to cool slightly before mixing it into the eggnog blend. This step ensures your mousse sets perfectly without altering the delicate flavor.
Step 3: Mix Eggnog and Spices
In a bowl, whisk together the eggnog, sugar, vanilla extract, nutmeg, and cinnamon until the sugar dissolves and the spices are evenly distributed. If using gelatin, gradually whisk it into this mixture to incorporate smoothly. This richly flavored blend is the heart of the mousse’s festive charm, so take a moment to enjoy that classic eggnog aroma.
Step 4: Whip the Cream
In a separate bowl, whip the cold heavy cream using an electric mixer or a vigorous hand whisk until stiff peaks form. This means when you lift the whisk, the cream holds its shape without collapsing. This airy cream is what transforms the dense eggnog mixture into a light, dreamy mousse.
Step 5: Fold the Whipped Cream into the Eggnog Mixture
Now comes the delicate part. Gently fold the whipped cream into the eggnog mixture in batches, using a rubber spatula. Folding carefully preserves the bubbles in the whipped cream, ensuring your mousse stays fluffy rather than flat. This careful technique is what makes this Eggnog Mousse Cups Recipe so delightfully airy.
Step 6: Assemble and Chill
Spoon or pipe the mousse over the chilled cookie bases in your cups, then tap them gently to level the surface. If you want to level up on presentation, top with a swirl of whipped cream and a light dusting of nutmeg. Refrigerate the cups for at least two hours, allowing everything to set and flavors to meld perfectly. The wait is well worth it!
How to Serve Eggnog Mousse Cups Recipe
Garnishes
Whipped cream topped with a sprinkle of nutmeg or cinnamon visually elevates these mousse cups and adds a touch of extra creaminess. For a festive twist, try adding a small gingerbread cookie or a cinnamon stick. These garnishes make each cup feel like a special celebration in every spoonful.
Side Dishes
Since this dessert is rich but light, pairing it with fresh fruit like sliced pears or apples can balance the sweetness beautifully. You can also serve it alongside cookies or shortbread for a fun play on textures—crisp and creamy in perfect harmony.
Creative Ways to Present
Try serving the mousse in clear glass cups or mason jars to showcase the beautiful layers and textures. Layer with crushed cookie crumbs between mousse layers for added crunch. Or pipe the mousse into chocolate cups or edible shot glasses for a wow-factor presentation that’s as delicious as it looks.
Make Ahead and Storage
Storing Leftovers
Eggnog mousse cups keep wonderfully in the refrigerator for up to three days. Keep them covered tightly with plastic wrap or in an airtight container to prevent any absorption of odors and to maintain their silky texture. Just give them a gentle stir or smooth the surface with a spoon if needed before serving again.
Freezing
It’s best to enjoy these mousse cups fresh or refrigerated, as freezing can alter the delicate texture, making the mousse less airy when thawed. However, if you must freeze, place them in airtight containers and defrost overnight in the fridge for more even results.
Reheating
No reheating necessary here. This dessert is meant to be enjoyed chilled, which is a big part of its creamy, refreshing appeal. Just take it out of the fridge about 10 minutes before serving to soften slightly if needed.
FAQs
Can I make the Eggnog Mousse Cups Recipe without gelatin?
Absolutely! Gelatin is optional and mainly helps the mousse to set more firmly. If you prefer a lighter, softer mousse, you can skip it, and your dessert will still be deliciously airy and flavorful.
What kind of eggnog works best for this recipe?
Full-fat, store-bought eggnog works great for rich flavor and creaminess. If you have homemade eggnog, that’s even better! Just make sure it’s well chilled for the best results.
Can I use another type of cookie for the base?
Yes! While gingersnap cookies add a wonderful spice, graham crackers or even crushed speculoos cookies make excellent bases that complement the mousse’s flavors.
How far in advance can I prepare these mousse cups?
You can prepare them up to two days in advance. Just keep them refrigerated and covered. This makes them perfect for holiday entertaining or last-minute desserts.
Is this recipe gluten-free?
The mousse itself is naturally gluten-free, but the cookie base contains gluten. To make it gluten-free, substitute the cookie crumbs with gluten-free cookies or crushed nuts for a nutty base.
Final Thoughts
There’s something truly special about this Eggnog Mousse Cups Recipe that brings a cozy yet elegant touch to any occasion. It’s a simple mix of classic flavors elevated into a light, airy treat that’s fun to make and impossible to resist. Whether you’re serving it at holiday parties or simply savoring a quiet evening, these mousse cups offer sweet comfort and festive cheer in every bite. Give them a try—you’ll be reaching for the recipe again and again!
Print
Eggnog Mousse Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delightfully creamy and festive, these Eggnog Mousse Cups combine the rich flavors of classic eggnog with a light, airy mousse texture. Featuring a crunchy gingersnap or graham cracker base, this no-bake dessert is perfect for holiday gatherings or cozy winter evenings. With optional gelatin for extra stability, each mousse cup is topped with whipped cream and a sprinkle of nutmeg to complete this elegant treat.
Ingredients
Base
- 1 cup crushed gingersnap cookies or graham crackers
- 2 tablespoons melted butter
Mousse
- 1 cup heavy whipping cream (cold)
- 1 cup eggnog (preferably full-fat)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unflavored gelatin (optional)
- 2 tablespoons cold water (for blooming gelatin)
Topping (Optional)
- Whipped cream
- Ground nutmeg for dusting
Instructions
- Prepare the base: Crush gingersnap cookies or graham crackers finely using a food processor or rolling pin. Mix the crushed cookies with melted butter until fully combined. Spoon about 2 tablespoons of this mixture into each dessert cup, press lightly to form a compact base, and then chill in the refrigerator to set.
- Bloom the gelatin (optional): If using gelatin, sprinkle it over 2 tablespoons of cold water and let it bloom for 5 minutes. Then gently heat the gelatin mixture just until completely dissolved. Allow it to cool slightly to prevent curdling when added to the mousse.
- Mix eggnog base: In a medium bowl, whisk together the eggnog, sugar, vanilla extract, ground nutmeg, and ground cinnamon until smooth. If using gelatin, slowly whisk it into this mixture ensuring no lumps form.
- Whip the cream: In a separate bowl, use an electric mixer or whisk to whip the cold heavy whipping cream until stiff peaks form, indicating it is firm enough to hold shape.
- Fold mousse: Gently fold the whipped cream into the eggnog mixture in batches using a rubber spatula, taking care to retain the airy texture. Continue folding until the mixture is evenly combined.
- Assemble cups: Spoon or pipe the mousse evenly over the chilled cookie bases, filling each cup. Tap the cups gently on a surface to level the mousse tops. Optionally, add a dollop of whipped cream and dust with a sprinkle of nutmeg for garnish.
- Chill and serve: Refrigerate the assembled mousse cups for at least 2 hours; chilling longer will help the mousse set better especially if gelatin is used. Keep refrigerated until ready to serve.
Notes
- For a firmer mousse, the use of gelatin is recommended but optional.
- Gingersnap cookies provide a spicier, more aromatic base, while graham crackers offer a milder taste.
- Chilling the cups before assembling helps the base stay intact and creates a nice layered effect.
- Use full-fat eggnog for richer flavor and better mousse stability.
- Whip the cream until stiff peaks form to ensure a light and fluffy texture.
- These mousse cups can be made up to 24 hours in advance and stored in the refrigerator.
