Eggnog Mousse Cups
Delightful, creamy, and spiced desserts served in cups, perfect for holiday celebrations.
Ingredients
For the cookie crust
- 1.5 cups crushed gingersnap cookies Can substitute with graham crackers.
- 3 tablespoons unsalted butter, melted To bind the crust.
- 1 tablespoon brown sugar Optional for added sweetness.
For the eggnog mousse
- 1.5 cups cold heavy whipping cream For a fluffy texture.
- 8 ounces cream cheese, softened For a creamy base.
- 0.5 cups powdered sugar Sweetens the mousse.
- 1 cup eggnog Provides classic holiday flavor.
- 0.5 teaspoons vanilla extract Enhances sweetness.
- 0.5 teaspoons ground nutmeg For festive flavor.
- 0.25 teaspoons ground cinnamon Adds warmth.
- 1 tablespoon rum or bourbon Optional for a kick.
For topping
- Sweetened whipped cream For luxurious topping.
- Additional nutmeg or cinnamon For dusting before serving.
Instructions
Make the cookie crust
- In a medium bowl, combine the crushed gingersnap cookies with the melted butter and 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 and press down gently to form a solid base.
- Refrigerate the crusts to set while preparing the mousse.
Whip the cream
- In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
- Transfer the whipped cream to a separate bowl to keep it light and fluffy for later use.
Make the eggnog mousse
- In the same bowl used for the whipped cream, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, nutmeg, cinnamon, and vanilla extract, mixing continuously until combined.
- Slowly pour in the eggnog while mixing until the mixture is smooth.
- Stir in the rum or bourbon if using.
Assemble the mousse cups
- Gently fold the reserved whipped cream into the eggnog mixture in two parts.
- Spoon or pipe the mousse over the chilled cookie crusts in the dessert cups, smoothing the tops with a spatula.
- Refrigerate the assembled cups for at least 2 to 4 hours to allow the mousse to set.
Add toppings
- Before serving, top each cup with sweetened whipped cream and dust lightly with nutmeg or cinnamon.
- Serve chilled.
Notes
Store leftovers in the refrigerator for 3-4 days. For a gluten-free option, substitute with gluten-free cookies. For extra flavor, adjust spices as desired.