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Decadent easy to make chocolate eggnog mousse topped with vanilla whipped cream and candied almonds. This version of chocolate mousse uses dark and semi sweet chocolate, folded into whipped eggnog and whipped cream. A lovely holiday dessert that can be made ahead of time and stored in the fridge.
Why You’ll Love This Eggnog Chocolate Mousse
- Easy: Only a few steps of mixing and chilling needed. No candy thermometer or tempered of eggs needed.
- Beautiful: Serve chocolate mousse in a glass goblet for a touch of elegance.
- Seasonal Flavor: Combining rich chocolate with holiday eggnog!
Ingredients
- Chocolate mixture of 70% dark chocolate and 60-65% semi sweet chocolate, roughly chopped.
- Eggnog made without alcohol.
- Cinnamon and Nutmeg for extra warming holiday spices.
- Gelatin powder for thickening the eggnog base.
- Heavy Cream for the mousse base and making a vanilla whipped cream topping.
Tips for Making Chocolate Mousse
- Make the eggnog base first so it can thicken as it chills in the fridge.
- Melt the chocolate with the oil on low heat using a small saucepan, double broiler or microwave.
- Allow the chocolate mixture to cool to room temperature before mixing into the whipped eggnog.
- Gently fold in the whipped cream, try not to stir and deflate the aerated structure of the cream.
How to Store
Eggnog chocolate mousse is best enjoyed within 2 days of making. Refrigerate in an air tight container or a plastic wrap covered serving dish.
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Eggnog Chocolate Mousse
Decadent easy to make eggnog chocolate mousse topped with vanilla whipped cream and almond praline.
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Ingredients
Eggnog Base
- 2 teaspoons unflavored gelatin powder
- 2 cups (480 grams) eggnog
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1/4 teaspoon pure almond extract
Chocolate Base
- 1/2 cup (85 grams) 70% dark chocolate, roughly chopped
- 1/2 cup (85 grams) 60-65% semi sweet chocolate , roughly chopped
- 2 tablespoons olive oil
Whipped Cream Base
- 2 cups (480 grams) heavy whipping cream, 35% fat
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 3 tablespoons powdered sugar
Vanilla Whipped Cream Topping *optional
- 1 cup (240 grams) heavy whipping cream, 35% fat
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla bean paste or pure vanilla extract
Nut Topping *optional
- candied almonds or almond praline
Instructions
Eggnog Mousse Base
- Stir together the eggnog and gelatin in a medium saucepan, then let sit for 1-2 minutes.
- Heat the eggnog mixture on low, slowly stirring until all of the gelatin has dissolved.
- Next, add the sugar, vanilla paste, almond extract, cinnamon and nutmeg. Stir gently until sugar has completely dissolved.
- Remove the eggnog mixture from the heat and transfer to a medium sized bowl. Cover with plastic wrap and refrigerate until thick. About 1 hour.
Chocolate Base
- Place the chocolate and olive oil in a medium saucepan on low heat. Stir gently with a silicone spatula until the chocolate has melted into a smooth liquid.
- Remove chocolate saucepan from heat and cool to room temperature. About 10 minutes.
- *Option to place chocolate in a microwave safe bowl with the oil. Heat in the microwave for 30 seconds at a time, stirring in between, until smooth.
Whipped Cream Base
- Combine all ingredients into a large bowl. Using an electric hand mixer, whip until thick. 1-2 minutes.
Make the Eggnog Chocolate Mousse
- Remove the eggnog base from the fridge. Using an electric hand mixer, whip until fluffy. About 30 seconds to 1 minute.
- Pour in the cooled chocolate base and fold to incorporate. Do not stir.
- Lastly, spoon in the whipped cream 1/3 at a time, gently folding into the whipped chocolate eggnog until fully incorporated.
- Spoon the chocolate eggnog mousse evenly into 4 small glasses, ceramic bowls, or goblets.
- Transfer mousse servings to the fridge and chill for at least 4 hours. To serve, garnish with vanilla whipped cream topping cream and candied nuts.
Vanilla Whipped Cream Topping
- Combine all ingredients into a large bowl. Using an electric hand mixer, whip until thick. 1-2 minutes.
Notes
Chocolate: Quality baking chocolate is needed for making mousse. Look for 70% dark chocolate and 60-65% semi-sweet chocolate bars in the baking aisle.
Heavy Cream: Make sure to use full fat heavy cream that can be whipped. The label will state 35-40% fat.
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