Eggnog Chocolate Mousse
Decadent easy to make eggnog chocolate mousse topped with vanilla whipped cream and almond praline.
Servings: 4 servings
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.