‘Tis the season for EGG NOG!
The holiday cheer is a-plenty and so may be the Egg Nog too!
It’s possible you won’t have any leftover “nog” in which case you will want to go out and buy some more before the season is over!
The possibilities for this recipe are endless~ as I was making the mousse I was thinking of about a zillion ways I would serve this!
As you can see it is perfect as a dessert all by itself, pop a couple wafer cookie rolls in there and you have a dessert that is fit for New Years Eve!
Use it for the filling in your Christmas Cake like I am, or fill eclairs with it!
Egg Nog and Chocolate Chiffon Pie?
Egg Nog stuffed cupcakes?
I mean I can literally go on and on about this!
Try it for yourself and if you can make it past the first stage without just drinking it down right then and there….well then you have some serious will power!
You’ll see how tempting it is to ditch the mousse idea and drink this white chocolate spiked egg nog base custard with a splash of brandy and call it a night! LOL
I urge you to follow it through though, since the building on recipes ideas with this is seriously never ending!
For those who are new to Egg Nog, read through to the end for an Egg Nog recipe courtesy of my favorite Food Network Chef Alton Brown
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
- 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)
- Sprinkle the gelatin over the egg nog in a medium heavy bottom sauce pot
- Once it has bloomed (about 5 minutes)
- Heat it over low heat to dissolve the gelatin, but do not boil
- Remove from heat and add the white chocolate and nutmeg, whisk smooth.
- Allow to cool completely but not to the point that the gelatin begins to set. Just until it is cool to the touch
- Meanwhile whip the heavy cream,vanilla and brandy to soft peaks- reserve until the custard base is cooled
- Fold in the whipped cream into the cooled custard/ egg nog base
- Pour into molded cakes or pastries or allow to set for later use.
You can freeze cakes filled with egg nog mousse for up to 1 month wrapped well
ALTON BROWN’S EGG NOG RECIPE
But wait! What IS Egg Nog anyway?
It is a drink made from a mixture of beaten eggs, cream, and flavorings, often with alcohol.
Traditionally eggnog was made with raw eggs.
However some countries today (including the United States) restricts the use of raw egg so nowadays most commercial eggnog does not include raw eggs.
Below is a COOKED Egg Nog recipe to ensure safety when using eggs in recipes.
- 4 egg yolks
- ⅓ cup sugar
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- Beat the egg yolks until they lighten in color. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.
- Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
- Return everything to the pot and cook until the mixture reaches 170 ° F.
- Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.