Description
A creamy and delightful eggnog mousse perfect for the holiday season.
Ingredients
Scale
- 1 cup eggnog
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 tbsp unflavored gelatin
- 2 tbsp cold water
- 1/2 cup crushed gingersnap cookies
- 1 cup whipped cream, for topping
- Extra nutmeg, for garnish
Instructions
- Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom.
- In a large mixing bowl, beat the softened cream cheese until completely smooth.
- Add the powdered sugar, vanilla extract, ground nutmeg, and ground cinnamon, then mix until creamy.
- Slowly pour in the eggnog while mixing on low speed until the mixture is smooth and fully combined.
- Warm the bloomed gelatin just until dissolved, then stir it into the eggnog mixture.
- In a separate bowl, whip the heavy whipping cream until soft peaks form.
- Gently fold the whipped cream into the eggnog mixture until light and fluffy.
- Spoon a little crushed gingersnap cookie into the bottom of each dessert cup, then fill each cup with the mousse.
- Refrigerate the cups for at least 3 hours, or until set.
- Top with whipped cream and a light sprinkle of nutmeg before serving.
Notes
- Make sure the cream cheese is softened for easier mixing.
- Chill the mousse for optimal texture and flavor.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 19g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg