Egg Nog Mousse

egg_nog_mousse

‘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


5.0 from 2 reviews
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
Author:
Serves: 5 cups
Ingredients
  • 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)
Instructions
  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.
Notes
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

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.

5.0 from 2 reviews
ALTON BROWN'S Egg Nog Recipe
 
Author:
Ingredients
  • 4 egg yolks
  • ⅓ cup sugar
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 1 teaspoon freshly grated nutmeg
Instructions
  1. 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.
  2. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.
  3. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
  4. Return everything to the pot and cook until the mixture reaches 170 ° F.
  5. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
 

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32 Comments

  1. Just decided, I am making little chocolate cups for my trays and instead of Bavarian cream it shall be eggnog mousse. Thanks so much for the inspiration!

  2. Merry Christmas Gretchen
    Since I watched your Eggnog Mousse I have had to change my plans. Lol. I’m making a Mississippi Mudcake. My plan was for the filling chocolate ganache and a raspberry ganache. Cake will be covered with fondant. My question is….what about one of the layers being filled your eggnog mousse. Therefore, I would have 3 different fillings. Is that too much?

      1. Ahhh! I hadn’t thought about the nutmeg. Thanks
        I think I will go with the Mississippi Mudcake, eggnog mousse and chocolate ganache, crumb coated with buttercream then the fondant.
        I will send you a picture. Thanks for your help.

  3. Thanks Gretchen, will have a go. Over here in England we have a drink, usually at Christmas, called Advocaat; it’s made from eggs, cream and alcohol, it is ready made in a bottle. Would this be ok as a substitute to your eggnog? xx

  4. Wow Ms. Gretchen, I’m so impressed by the NEW quality of your video presentations, including editing. Me being from the Silicon Valley recognizes good quality when I see it. You come along way lady! I am happy for you and I will always come back to you as a loyal fan.

    True Story: One year 2013 my world was falling apart. Family issues with my teenager which put a big stress-er on my marriage. I was sad. I channeled my doom n gloom into something positive. I started a bake a thon in my humble kitchen. I baked all sorts of your cookies during that Dec. 2012. I put them in Christmas tins and gifted them to friends from church who loved them. I used baking as therapy and it made me happy to make other people happy with my baking.

    Thanks to you Gretchen I watched your video’s when you were the Crumb Boss and you made me smile with your wittiness. I learned a lot from you. I will forever be grateful. You are a wonderful person, teacher.

    God bless you always
    Angel from The Bay

    1. Thankyou that’s a really great compliment! I know I have learned alot and have had a lot of practice with editing, and even having to learn to film alone with 2 camera angles and then editing in the audio track has been really something else! LOL
      But even from my first videos with Gretchen’s Bakery 6 months ago until now, they have improved 100 times! So, everyday is for getting better and that is for more than just editing I believe! So thank you again for you compliments and your support!
      And thanks for sharing your story with me! It makes me feel great to know that I have helped some people not only to be better bakers, but as an outlet in times when we need to just “disappear”.

  5. I’m so excited about this recipe!!!! I’m making this tonight with coquito (the Latin version of an eggnog) … Thank you for all of your amazing recipes !!!

  6. Hi gretchen,

    Would this taste good on coconut cake?
    Also i noticed in the instructions it said whip the cream, vanilla and brandy…but didnt see vanilla in the list of ingredients. Do we need vanilla?

    1. Hi Sarah, sure this would be great with Coconut, and well. if you are new here with me, you will learn fast that I have this thing about ALWAYS FORGETTING to either write it or ADD IT! Thanks! Ill update!

  7. Hi Gretchen, I have left over mirror glaze 🙂 I want to use this eggnog mousse to make an entremet dessert for my hubby to take the office staff. What cake recipe would you use for the layers between the mousse? I thought about making more lady fingers but maybe there’s a more complementary flavor for this idea.

    1. Yumm, If I remember correctly I used the eggnog mousse for my Christmas cake last year? But any cake you like will be fine CLICK HERE for a bit more info but just FYI I dont have any trouble with cakes that have butter in them, but you will see what I mean when you read that article. I love my newest Chocolate Cake recipe it is oil based so it will be amazing refrigerated or not.

      1. Well I never thought of chocolate and eggnog! Interesting idea 🙂 I had read your cake blog post before but had forgotten about the butter cakes in the frig! I’m going to do some experimenting on the flavors you suggested!! As always thanks for your speedy response!!

  8. Gretchen, I made this awesome mousse and I found an oil gingerbread sponge cake. I also made a Kaluah and coffee jelee. I am so enamored with these entremet desserts! Your mirror glaze is incredible! Its not perfect but could I email you a photo? If so where can I send it?

  9. I loved the flavor of this mousse but had a little problem with small curdling when I folded the eggnog/white chololate in to the whipped cream. Any idea what may have caused this? It wasn’t disastrous, we still ate it but it was not smooth as I’d hoped.
    I’m trying a variety of recipes in an effort to duplicate a dessert at a local restaurant that they call ‘Eggnog Cream Cake’ which is a very light, fluffy cheesecake style dessert. Your mousse is very close!

    1. Its possible the gelatin caused the curdling, gelatin is tricky since its job is to “tighten” the recipe so when you add the cold ingredients, it will do exactly that so you have to work fast

  10. Made this for Christmas 2 years ago and it was fantastic. Wanted to make again this year as a cake filler and was thrilled to find it!

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