Description
Eggnog Mousse Cups are a delightful and creamy holiday dessert featuring a spiced eggnog-flavored mousse layered over a buttery, crunchy gingersnap cookie crust. Lightly spiced with nutmeg and cinnamon, this no-bake treat is perfect for festive gatherings and can be customized with optional gelatin for added stability.
Ingredients
Scale
Cookie 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 cookie base: Crush gingersnap cookies or graham crackers with a food processor or rolling pin until finely ground. Mix the crumbs with melted butter until well combined. Divide the mixture evenly among dessert cups, pressing gently to form a compact base. Chill the cups to set the crust.
- Bloom gelatin (optional): Sprinkle the unflavored gelatin over cold water and let it bloom for 5 minutes. Then gently warm the gelatin mixture over low heat until completely dissolved. Allow it to cool slightly before use to avoid clumping.
- Mix the eggnog base: In a bowl, whisk together eggnog, granulated sugar, vanilla extract, ground nutmeg, and ground cinnamon until the sugar dissolves. If using gelatin, gradually whisk the dissolved gelatin into this mixture to ensure it integrates smoothly.
- Whip the cream: In a separate chilled bowl, whip the cold heavy whipping cream with an electric mixer or whisk until stiff peaks form, indicating it is aerated and firm.
- Combine mixtures: Gently fold the whipped cream into the eggnog mixture in batches using a rubber spatula. Take care to fold rather than stir aggressively to maintain the airy texture of the mousse.
- Assemble the mousse cups: Spoon or pipe the mousse over the chilled cookie crusts in each dessert cup. Tap the cups lightly on the counter to even out the top layer. Optionally, garnish with whipped cream and a light dusting of ground nutmeg.
- Chill and serve: Refrigerate the mousse cups for at least 2 hours to allow them to set and flavors to meld. Keep refrigerated until ready to serve for the best texture and taste.
Notes
- Using gelatin is optional but recommended if you want a firmer mousse that holds its shape better when served.
- The cookie crust can be made with gingersnap cookies for a spiced flavor or graham crackers for a milder taste.
- For a non-alcoholic version, ensure the eggnog used is alcohol-free.
- Make sure the heavy cream is very cold before whipping for best results.
- Garnish with extra nutmeg or a cinnamon stick to enhance the festive presentation.
