Eggnog Mousse

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Eggnog Mousse:

An easy, yummy Mousse — Full of Holiday flavor!  Eggnog with a bit of Rum (or a preferred liqueur, I like Kahlua or Drambuie).  Can be served as simply a Mousse in cup or small bowl — Or prepared as a layered (no-bake) torte with cookies.  I enjoyed with Tate’s Bakeshop Macadamia/White Chocolate cookies — Soaked in a bit of Eggnog-and-Liqueur.  Refrigerate and allow to set overnight — Wonderful flavors (and with cookies, interesting textures).

Ingredients / Prep:

6 tbsp. Eggnog
2 tbsp. Rum (or preferred Liqueur)
1/2 tbsp. Cornstarch
3 tsp. powdered Gelatin
3/4 cup heavy Whipping Cream
5 or 6 tbsp. Powdered Sugar
4 oz. Mascarpone or Cream Cheese — Room temperature
3 tbsp. Sugar
1/2 tsp. Nutmeg

Instructions / Assembly:

Mix together Eggnog and cornstarch.  In small saucepan, over medium heat — Warm Eggnog and Liqueur till hot (just beginning to steam). Do NOT boil.  Turn heat to very low — Sprinkle gelatin over Eggnog.  Whisk gelatin into Eggnog until smooth, then remove from heat and set aside to cool.

In medium mixing bowl — Whip heavy whipping cream till it just starts to thicken.  Add powdered sugar and whip further till stiff peaks form — Set aside in refrigerator.

In medium/large mixing bowl, beat together Mascarpone (or cream cheese), sugar and nutmeg until smooth — Add cooled Eggnog mixture to cream cheese mixture and mix until well combined.  Note — If necessary, can cool Eggnog quickly by setting pan in ice bath (stir for a minute or two till cooled enough).

To Eggnog/Cream Cheese mixture, add (reserved) whipped cream.  Carefully fold whipped cream into eggnog mixture.  Spoon into cups or small bowls for serving.  Refrigerate at least 4 – 6 hours.  Serve with additional Whipped Cream and sprinkle of fresh Nutmeg.

Additional Ingredients (for Layering):

3 tbsp. Eggnog
1 tbsp. Rum or Liqueur
1-1/2 pkgs Tate’s Macadamia/White Chocolate Cookies

Prepare a loaf pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.

In a small bowl, combine additional Eggnog and Liqueur.  Make a single layer of Cookies in the bottom of the pan (breaking some if necessary). As you add the Cookies to the pan, dip each cookie into the Eggnog/Liqueur mixture.

Top the Cookies with half of the Mousse. Repeat layering with cookies and another layer of Mousse.  Place cake/torte in the fridge for at least 4 – 6 hours to firm.  Even better if refrigerated over night!

To serve — Carefully lift out of pan by grabbing sides of parchment.  Slice and serve with additional Whipped Cream and sprinkle of fresh nutmeg.