Eggnog Mousse Cups
Delightful, creamy dessert cups filled with velvety eggnog mousse and a crunchy gingersnap crust, perfect for holiday gatherings.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the crust
- 1.5 cups crushed gingersnap cookies (or graham crackers)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar (optional) Adds sweetness to the crust
For the mousse
- 1.5 cups cold heavy whipping cream Ensure it's cold for best results
- 8 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 1 cup eggnog Use pasteurized for safety
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon ground nutmeg Adjust to taste
- 0.25 teaspoon ground cinnamon Adjust to taste
- 1 tablespoon rum or bourbon (optional) For an extra kick
For serving
- Sweetened whipped cream For topping
- Additional nutmeg or cinnamon For dusting
Instructions
Make the Cookie Crust
- In a medium bowl, combine the crushed gingersnap cookies, melted butter, and optional brown sugar until the mixture resembles wet sand.
- Spoon about 2 tablespoons of this crust mixture into the bottom of each dessert cup or glass, gently pressing down to form a solid base.
- Chill the crusts in the refrigerator to set.
Whip the Cream
- In a large bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form.
- Transfer the whipped cream to a separate bowl and refrigerate to keep it airy and light for later.
Make the Eggnog Mousse
- In the same bowl used for whipping cream, beat the softened cream cheese until it achieves a smooth consistency.
- Gradually add the powdered sugar, nutmeg, cinnamon, and vanilla extract, mixing continuously.
- Slowly pour in the eggnog while mixing until fully combined and smooth.
- If desired, stir in the rum or bourbon for an extra kick.
Assemble the Mousse Cups
- Gently fold in the reserved whipped cream into the eggnog mixture in two parts to maintain its airy texture.
- Spoon or pipe the luscious mousse over the chilled cookie crusts in your dessert cups.
- Smooth the tops and refrigerate for at least 2 to 4 hours to allow the mousse to set.
Add Toppings
- Just before serving, top each cup with sweetened whipped cream and dust with a sprinkle of nutmeg or cinnamon for added charm.
- Serve chilled for a refreshing finish to your meal.
Notes
Ensure that your heavy cream is cold and your mixing bowls are clean and airy for the lightest mousse. You can prepare the crust and mousse ahead of time and store separately in the fridge until ready to assemble. For a beautiful presentation, use clear glass cups.