Best Egg Nog Mousse Recipes

EGGNOG MOUSSE

Steps:

• Prepare an ice bath; set aside. Combine spirits in a small bowl. Sprinkle with gelatin; let soften, about 5 minutes.
• Meanwhile, combine egg yolks and 1/2 cup sugar in a heatproof bowl set over a pan of simmering water; whisk until mixture is pale and fluffy, 2 minutes. Remove from heat; whisk in gelatin mixture.
• Set bowl over pan again; cook, whisking, until the gelatin has dissolved, about 3 minutes. Transfer bowl to the ice bath; scrape down sides of bowl, and whisk until cooled slightly, 1 to 2 minutes.
• In the bowl of an electric mixer, combine the remaining 1/2 cup sugar with cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form. Fold one-third of whipped cream into gelatin mixture, then gently fold gelatin mixture into remaining whipped cream. Refrigerate (no more than 5 minutes) while preparing the egg whites.
• In a clean bowl of the electric mixer, whisk egg whites until stiff peaks form. Fold into cream mixture. Transfer to a serving dish; cover. Chill until firm, at least 30 minutes or overnight. Serve chilled, garnished with coffee caramel and other recommended toppings.

EGGNOG MOUSSE

Steps:

• Pour eggnog and milk into large bowl. Add dry pudding mixes and nutmeg. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping.
• Spoon evenly into 10 dessert dishes or 1-1/2-qt. serving bowl; cover.
• Refrigerate at least 2 hours. Top evenly with the remaining 1 cup whipped topping just before serving. Sprinkle with additional nutmeg, if desired.

EGGNOG

Steps:

• In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve.

CHOCOLATE-EGGNOG MOUSSE

Steps:

• Mix the eggnog, milk and the pudding until thickened.
• Whip the heavy cream to a MEDIUM consistency and fold into the eggnog and pudding mixture.
• Add the extract and mix well. Spoon into individual dessert dishes.
• If desired, it can be decorated for the holidays with red and green maraschino cherries. Cut the red cherries in half (to resemble holly berries) and cut the green cherries into quarters and arrange them around red cherries to resemble leaves.
• Store mousse in the refrigerator, covered with plastic wrap, until ready to serve.