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
Scale
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.
