Description
Indulge in these creamy and festive Eggnog Mousse Cups, a delightful no-bake dessert perfect for holiday gatherings. Featuring the rich flavors of traditional eggnog infused with warm spices and a crunchy gingersnap cookie base, this mousse is light yet decadently satisfying.
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
- Whipped cream (optional)
- Additional ground nutmeg, for dusting (optional)
Instructions
- Prepare the Base: Crush the gingersnap cookies or graham crackers finely using a food processor or rolling pin. Mix the crushed cookies with the melted butter until combined evenly. Spoon approximately 2 tablespoons of this mixture into each dessert cup, pressing lightly to form an even base. Place cups in the refrigerator to chill.
- Bloom Gelatin (Optional): If using gelatin, sprinkle it over 2 tablespoons of cold water and let it sit for 5 minutes to bloom. Then gently heat the gelatin mixture, stirring until fully dissolved, and allow it to cool slightly.
- Mix Eggnog Base: In a mixing bowl, whisk together the eggnog, granulated sugar, vanilla extract, ground nutmeg, and ground cinnamon until the sugar dissolves. If using gelatin, incorporate it now by whisking swiftly to prevent lumps.
- Whip Cream: In a separate chilled bowl, whip the cold heavy cream using an electric mixer or whisk until stiff peaks form, ensuring the mousse will be light and airy.
- Combine Mixtures: Gently fold the whipped cream into the eggnog mixture in batches using a rubber spatula. Incorporate carefully to maintain the airy texture without deflating the whipped cream.
- Assemble Mousse Cups: Spoon or pipe the mousse over the chilled cookie bases in each cup. Tap the cups lightly to level the tops for a smooth finish. Optionally, add a dollop of whipped cream and a light dusting of nutmeg on top for garnish.
- Chill and Serve: Refrigerate the assembled mousse cups for at least 2 hours to set properly, especially if gelatin was used. Keep refrigerated until ready to serve to enjoy a refreshing, creamy dessert.
Notes
- For a vegetarian version, omit the gelatin or use a plant-based gelatin substitute.
- Use full-fat eggnog for a richer and creamier mousse.
- The cookie base can be substituted with crushed gingerbread cookies during the holiday season.
- Allow the mousse to chill sufficiently to achieve the best texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days for optimal freshness.
