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.