Eggnog Mousse Recipe

Name: Eggnog Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 each egg yolks; 1/2 cup sugar; 1 package gelatin, unflavored unflavored; 3 tablespoons dark rum; 2 tablespoons brandy; 2 cups whipped cream; 1/2 cup sugar; 1 1/2 teaspoons nutmeg freshly ground; 2 teaspoons vanilla extract; 3 each egg whites

Servings: persons

3 each egg yolks
1/2 cup sugar
1 package gelatin, unflavored unflavored
3 tablespoons dark rum
2 tablespoons brandy
2 cups whipped cream
1/2 cup sugar
1 1/2 teaspoons nutmeg freshly ground
2 teaspoons vanilla extract
3 each egg whites

1
Beat egg yolks and 1/2 cup sugar in stainless-steel bowl over hot water on top half of double boiler until they lighten in color and become fluffy (about 2 minutes).
2
Add gelatin that has been softened in rum and brandy to egg mixture and continue beating for another minute.
3
Remove mixture from heat and refrigerate for 10 minutes.
4
Meanwhile, whip cream, 1/2 cup sugar, nutmeg, and vanilla together.
5
Beat egg whites until they form firm peaks.
6
Fold whipped cream into chilled gelatin mixture, mixing thoroughly.
7
Carefully fold in egg whites.
8
Chill for 4 to 6 hours.
9
Garnish with crushed peppermint candies.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 each egg yolks, 1/2 cup sugar, 1 package gelatin, unflavored unflavored, 3 tablespoons dark rum, and more.

Yes, Eggnog Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Mousse

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