This delicious eggnog mousse is done in the traditional way - with whipped egg whites - but comes together in minutes. Low effort, but fancy!
It’s a great way to help use up leftover eggnog, and a delicious holiday dessert!
When it comes to making mousse, there are two main style of mousse:
Easy mousse: Basically flavoured whipped cream, sometimes with cream cheese
Traditional mousse: Whipped egg whites and whipped cream as the base.
Don’t let the names fool you, though - while traditional mousse may not be “easy mousse”, it’s definitely easy to make - it just requires an extra bowl, and an extra few minutes of work!
Clementine Champagne Mousse
Keto Chocolate Mousse
While those who are very young, pregnant, or immunocompromized may want to avoid the use of raw eggs, it’s generally considered safe in this type of recipe - just try to use pasteurized eggs, if at all possible.
This is a nice, light tasting dessert that is as appropriate to eat alone on the couch watching holiday Hallmark movies, as it is served at Christmas dinner.
Oh, and it’s inherently gluten free, too!
Let’s get to it...
This recipe uses just a small handful of really basic ingredients. If you don’t already have them on hand, they’ll be easy to find in pretty much any grocery store.
You will need:
Unflavored Gelatin Powder
As far as notes go, I’d usually tell you to use whatever eggnog you like, but for this one?
You really want to use a full fat eggnog - the thicker, the better.
Heavy cream / heavy whipping cream depends on a high fat content to whip up, and you’ll be diluting that heavy cream with the eggnog.
If the fat content of the eggnog is too low, the overall fat content of the heavy whipping cream mixture will be too low to properly whip up.
This makes a fairly white / plain looking mousse, so I recommend adding a little SOMETHING on top, for visual interest.
At the very least, a sprinkle of Ground Nutmeg or Ground Cinnamon can add a little colour.
Whipped cream is a common topping for mousse, I generally skip it, though.
As pictured, I used Mi-Del Gluten Free Ginger Snaps - my favourite store bought GF cookie.
I love the combo of a crunchy ginger cookie with this eggnog mousse.
How to Make Eggnog Mousse
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.
In a small bowl, sprinkle gelatin over eggnog and allow to soak for 5 minutes.
Transfer bowl to microwave, heat in 10 second increments until gelatin completely dissolves into the eggnog. Set aside.
With the mixer on high, slowly add the sugar until it’s all incorporated. Let the mixer keep whisking until stiff peaks form.
In a separate bowl, combine heavy cream, eggnog, rum extract, and nutmeg.
Whip eggnog mixture until stiff peaks form, then carefully fold in to the egg white and gelatin mixture, stirring until combined.
Garnish with whipped cream, nutmeg, cinnamon, and/or ginger cookies, as desired.
More Christmas Treats
Looking for more inspiration for your holiday goodies tray? Breakfast, sweet snack or dessert, here are a delicious recipes for you!
Candied Orange Slices
Candy Cane Biscotti
Creme de Menthe Nanaimo Bars
Easy Gingerbread Muffins
Eggnog Sticky Buns
Festive Easy Fudge
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Keto Candy Cane Cookies
Pecan Pie Cookies
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!
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- 3 teaspoon Unflavored gelatin powder
- ¼ cup Eggnog
- 2 Large egg whites
- ¼ cup Granulated Sugar
- 1 cup Heavy cream
- ½ cup Eggnog
- 1 teaspoon Rum extract
- Pinch Nutmeg
- In a small bowl, sprinkle gelatin over eggnog and allow to soak for 5 minutes.
- Transfer bowl to microwave, heat in 10 second increments until gelatin dissolves into the eggnog. Set aside.
- In a large bowl (or the bowl of a stand mixer set with a whisk attachment), whip egg whites until soft peaks form.
- With the mixer on high, slowly add the sugar until it’s all incorporated. Let the mixer keep whisking until stiff peaks form.
- Carefully fold the gelatin mixture into the whipped egg whites, set aside.
- In a separate bowl, combine heavy cream, eggnog, rum extract, and nutmeg.
- Whip eggnog mixture until stiff peaks form, then carefully fold in to the egg white and gelatin mixture, stirring until combined.
- Pour into 4 serving glasses, chill until set, about 2 hours.
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