Eggnog Mousse Cups

Creamy Eggnog Mousse Cups layered over a spiced cookie base. A soft and festive dessert perfect for holiday gatherings.

I made these Eggnog Mousse Cups on a chilly winter evening when our home needed a little comfort and sweetness. The soft mousse and warm spice of the eggnog filled the kitchen with a holiday scent that made the whole house feel welcoming. My wife walked in as I was piping the mousse into the cups and said it reminded her of the Christmas parties we used to host when the children were young.

The creamy texture of the mousse pairs beautifully with the crumbly cookie base at the bottom. Each spoonful brings a soft flavor of nutmeg and vanilla that feels warm even when the dessert is cold. My family tasted it after dinner and everyone appreciated the gentle sweetness. My grandchildren especially loved the layers and said it felt like a dessert made for sharing.

This dessert fits well into busy homes because it requires little cooking and comes together quickly. Once the mousse chills it becomes smooth and firm enough to hold its shape which makes it perfect for gatherings. You can prepare it in advance which helps when life gets crowded with holiday plans. These Eggnog Mousse Cups have already become a favorite in my home and I believe they will be a hit in yours as well.

Questions You May Have About This Recipe

Can I use store bought eggnog
Yes. Store bought eggnog works perfectly.

Can I use a different cookie for the base
Yes. Gingersnaps or vanilla wafers work well.

Can I make this ahead
Yes. Chill the mousse cups for up to 24 hours before serving.

Do I need a piping bag
No. A spoon works fine but a piping bag makes cleaner layers.

Can I freeze the mousse cups
It is best to keep them refrigerated. Freezing may change the texture.

What You Need To Make Eggnog Mousse Cups

2 cups eggnog

1 cup heavy cream

1 cup crushed gingersnaps or graham crackers

1 cup powdered sugar

1 tbsp cornstarch

1 tsp vanilla extract

1 tsp nutmeg

1 tsp cinnamon

How To Make Eggnog Mousse Cups

Mix eggnog, powdered sugar, cornstarch, nutmeg and cinnamon in a saucepan.

Warm over medium heat until it thickens slightly then let cool.

Whip heavy cream until soft peaks form.

Fold the whipped cream into the cooled eggnog mixture.

Add crushed cookies to the bottom of each serving cup.

Spoon or pipe the mousse on top of the cookie layer.

Chill for 2 hours before serving.

Tips

Chill the bowl before whipping cream for better texture.

Add an extra pinch of nutmeg for stronger holiday flavor.

Use small glass cups for a more elegant presentation.

Do not overmix the mousse or it may lose its light texture.

Reader Reviews

⭐⭐⭐⭐⭐ Creamy, light and full of holiday flavor. My husband asked for seconds. Patricia L

⭐⭐⭐⭐ Simple to prepare and the spice level is perfect. I will make these again. Sandra F

⭐⭐⭐⭐⭐ My family loved the layers. The cookie base added a nice crunch. Ellen W

⭐⭐⭐⭐ Great texture and very festive. I served these at a small gathering and they were a hit. Ruth P

⭐⭐⭐⭐⭐ Perfect holiday treat. Easy to make ahead and the flavor is smooth and warm. Martha C

Printable Recipe

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