Egg Nog Mousse
Prep time
Total time
This recipe is closer to a pâte bombe in that it doesn't mix light and fluffy like a typical mousse and would be perfect for molded desserts like entremets.
You will see in the video it is fine to use later for filling cakes and filling glasses piped with a pastry bag, but keep in mind this style of mousse preparation is best used immediately poured into cake molds, glasses or pastries and allowed to set in the vessel it is first poured into
Serves: 5 cups
  • Ready Made (store bought) Egg Nog 2 cups (473ml)
  • Unflavored Gelatin 3 teaspoons (1- ¼oz package)
  • White Chocolate 1¼ cup (226g)
  • Nutmeg ½ teaspoon
  • Brandy 2 Tablespoons
  • Heavy Cream 2 cups (473ml)
  • Vanilla Extract 2 teaspoons (10ml)
  1. Sprinkle the gelatin over the egg nog in a medium heavy bottom sauce pot
  2. Once it has bloomed (about 5 minutes)
  3. Heat it over low heat to dissolve the gelatin, but do not boil
  4. Remove from heat and add the white chocolate and nutmeg, whisk smooth.
  5. Allow to cool completely but not to the point that the gelatin begins to set. Just until it is cool to the touch
  6. Meanwhile whip the heavy cream,vanilla and brandy to soft peaks- reserve until the custard base is cooled
  7. Fold in the whipped cream into the cooled custard/ egg nog base
  8. Pour into molded cakes or pastries or allow to set for later use.
Egg Nog Mousse and any cakes and pastried made with it, must be kept refrigerated at all times.

You can freeze cakes filled with egg nog mousse for up to 1 month wrapped well
Recipe by Gretchen's Bakery at