Eggnog Mousse Cups

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Creamy, dreamy, and full of holiday cheer, these Eggnog Mousse Cups are the perfect no-bake dessert to wow your guests or treat yourself during the festive season. With a velvety texture and the signature warmth of nutmeg and cinnamon, each spoonful tastes like Christmas in a cup. The mousse is light yet indulgent, offering a delicate balance of eggnog flavor and sweet spiced cream that melts in your mouth.

Served in individual glasses with a layer of crushed cookies or gingersnaps at the bottom, these cups bring a delightful crunch to contrast the airy mousse. Whether you’re hosting a holiday party, preparing a cozy family dinner, or simply looking for an easy make-ahead dessert, Eggnog Mousse Cups bring sophistication without the fuss.

Why You’ll Love This Eggnog Mousse Cups Recipe

• No baking required: Great for busy holiday schedules.
• Perfectly portioned: Served in individual cups for easy presentation.
• Festive and flavorful: Classic eggnog spices bring seasonal warmth.
• Make-ahead friendly: Can be chilled hours in advance.
• Crowd-pleaser: Ideal for both adults and kids alike.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)

• Electric Mixer or Hand Whisk: Essential for whipping cream and achieving the light, airy texture needed for the mousse.
• Mixing Bowls: You’ll need a couple of mixing bowls to prepare the whipped cream and eggnog mixture separately before folding them together.
• Rubber Spatula: Important for gently folding the whipped cream into the mousse without deflating it.
• Measuring Cups and Spoons: For accurate ingredient portions, especially for spices and gelatin.
• Serving Glasses or Dessert Cups: Choose transparent ones to showcase the beautiful layers.
• Food Processor or Rolling Pin: To crush cookies or gingersnaps for the base layer.

Preparation Tips

To get the best results, make sure your heavy cream is very cold before whipping it; this helps it thicken faster and hold better. Use high-quality eggnog for the richest flavor, or make your own if you’re up for it. When folding the whipped cream into the eggnog mixture, use gentle motions to keep the mousse light and airy. If using gelatin, bloom it properly and mix it in while the mixture is still warm, but not hot. For an extra festive flair, top the mousse with a swirl of whipped cream and a light dusting of nutmeg or cinnamon before serving.

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Ingredients for this Eggnog Mousse Cups Recipe

• 1 cup heavy whipping cream (cold)
• 1 cup eggnog (preferably full-fat)
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg (plus more for garnish)
• 1/2 tsp ground cinnamon
• 1 tbsp unflavored gelatin (optional, for a firmer mousse)
• 2 tbsp cold water (for blooming gelatin)
• 1 cup crushed gingersnap cookies or graham crackers
• 2 tbsp melted butter (to bind the cookie base)
• Whipped cream, for topping (optional)

Step 1: Prepare the Cookie Base

Crush the gingersnap cookies or graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Mix the crumbs with melted butter until the texture resembles wet sand. Spoon about 2 tablespoons into the bottom of each serving cup and press lightly to form a base. Chill in the fridge while preparing the mousse.

Step 2: Bloom the Gelatin (Optional Step)

If you want a more set mousse, sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it sit for 5 minutes to bloom. After blooming, warm the gelatin gently (either over low heat or in 10-second microwave intervals) until fully dissolved. Set aside to cool slightly.

Step 3: Make the Eggnog Mixture

In a medium bowl, combine the eggnog, sugar, vanilla extract, nutmeg, and cinnamon. Whisk until the sugar is fully dissolved and everything is well blended. If using gelatin, slowly whisk in the dissolved, slightly cooled gelatin mixture while continuously stirring to avoid lumps.

Step 4: Whip the Cream

In a separate bowl, use an electric mixer or a hand whisk to whip the cold heavy cream until stiff peaks form. Be careful not to overwhip; stop as soon as peaks hold their shape.

Step 5: Fold Whipped Cream into Eggnog Mixture

Using a rubber spatula, gently fold the whipped cream into the eggnog mixture in batches. Use slow, folding motions to maintain the airiness of the cream. Continue folding until the mixture is smooth and uniform.

Step 6: Assemble the Mousse Cups

Spoon or pipe the mousse mixture over the chilled cookie base in each cup. Tap the cups gently to even out the top, then optionally add a layer of whipped cream and a dusting of nutmeg or cinnamon for garnish.

Step 7: Chill Before Serving

Refrigerate the mousse cups for at least 2 hours to set, or longer if using gelatin. Keep them chilled until ready to serve. These can be made a day in advance and still hold their flavor and texture beautifully.

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Notes

Eggnog Mousse Cups are wonderfully flexible. You can adjust the spices to suit your taste—add a bit more nutmeg for a classic holiday flavor or incorporate a touch of cloves for deeper warmth. For a kid-friendly version, make sure the eggnog used is non-alcoholic. These mousse cups are best served cold and can be dressed up with a drizzle of caramel, a sprinkle of crushed cookies, or festive toppings like sugared cranberries.

Watch Out for These Mistakes While Cooking

• Overwhipping the Cream: This can lead to grainy texture or butter-like consistency. Stop once stiff peaks form.
• Not Blooming the Gelatin Properly: If using gelatin, it must be bloomed and dissolved thoroughly to avoid lumps.
• Mixing While Hot: Adding hot gelatin directly into cold ingredients can cause curdling or separation.
• Rough Folding Technique: Stirring too aggressively when folding in whipped cream can deflate the mousse.
• Skipping the Chill Time: The mousse needs time to set. Rushing this step may lead to a runny texture.

Storage Instructions

Cover the mousse cups tightly with plastic wrap or lids and refrigerate. They stay fresh for up to 3 days. Do not freeze, as freezing can break the creamy texture and cause separation when thawed. If you’re making them in advance for an event, assemble them the day before and garnish just before serving to keep the toppings fresh and visually appealing.

Estimated Nutrition

• Calories: 320 kcal per serving
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 110mg
• Carbohydrates: 25g
• Sugar: 16g
• Fiber: 0.5g
• Protein: 4g

Frequently Asked Questions

Can I make these mousse cups without gelatin?

Yes! Gelatin is optional. Without it, the mousse will be softer but still holds its shape after chilling.

Can I use homemade eggnog?

Absolutely. Homemade eggnog gives you more control over flavor and sweetness, and it works beautifully in this recipe.

Can I make these dairy-free?

Yes, use a dairy-free eggnog and replace heavy cream with full-fat coconut cream (whipped). The texture will change slightly but still be delicious.

What kind of cookies work best for the base?

Gingersnaps, graham crackers, or vanilla wafers all work well. Choose based on your flavor preference.

How far in advance can I make these?

You can make them up to 24 hours in advance. Add garnishes just before serving.

Do I need to add extra sugar if my eggnog is sweetened?

Probably not. Always taste your eggnog before adding sugar to adjust as needed.

How do I get smooth mousse without lumps?

Make sure all ingredients are at proper temperatures and whisk thoroughly. If using gelatin, dissolve it completely.

Can I serve this in a large trifle dish instead of cups?

Yes, layer it in a trifle dish for a family-style dessert. Chill for at least 4 hours before serving.

Conclusion

Eggnog Mousse Cups bring together the cozy flavors of the holiday season in a light, creamy, and elegant dessert. Easy to make ahead and customizable with toppings and bases, they’re a perfect addition to your festive table. Whether you’re a fan of eggnog or just love a good no-bake treat, this dessert will charm your taste buds and your guests alike.

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