Eggnog Mousse Cups
Dreamy, creamy, lightly spiced no-bake eggnog mousse over a crunchy gingersnap crust.
Ingredients
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 cup eggnog divided
- 1 packet unflavored agar-agar powder 2 1/4 teaspoons
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 1 cup whipped cream for topping
- 1/8 teaspoon ground nutmeg for garnish
Instructions
- Crush gingersnap cookies into fine crumbs using a food processor or by sealing them in a plastic bag and crushing with a rolling pin.
- Combine the gingersnap crumbs and melted butter in a bowl and stir until the mixture resembles wet sand and holds together when pressed.
- Divide the crumb mixture evenly among 6 small dessert glasses, adding about 2 tablespoons per glass, and press firmly into the bottom to form a crust. Set aside.
- Pour 1/4 cup of the cold eggnog into a small bowl and sprinkle the agar-agar powder evenly over the surface. Let sit for 5 minutes to bloom.
- Microwave the bloomed agar-agar mixture for 15 seconds, then stir until the agar-agar is fully dissolved with no visible granules. Set aside.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the remaining 3/4 cup eggnog to the cream cheese mixture and beat until fully combined and smooth.
- Add the dissolved agar-agar mixture and ground nutmeg to the bowl and mix until evenly incorporated.
- In a separate bowl, whip the heavy cream with a hand mixer until soft peaks form.
- Gently fold the whipped cream into the eggnog-cream cheese mixture in 2 to 3 additions, using a spatula and folding just until the mixture is light, smooth, and uniform.
- Spoon or pipe the eggnog mousse evenly over the prepared gingersnap crusts in the dessert glasses, smoothing the tops.
- Refrigerate the mousse cups for at least 4 hours, or until the mousse is fully set and chilled.
- Just before serving, top each mousse cup with a generous dollop of whipped cream and a light sprinkle of ground nutmeg.
Notes
- Use very finely crushed gingersnaps so the crust packs tightly and holds together well.
- Make sure the agar-agar is completely dissolved before adding it to the mousse to avoid grainy texture.
- For the best texture, allow the mousse to chill the full 4 hours before serving.
- The mousse cups can be assembled up to 2 days in advance; add whipped cream and nutmeg garnish just before serving.
- Make sure the agar-agar is completely dissolved before adding it to the mousse to avoid grainy texture.
- For the best texture, allow the mousse to chill the full 4 hours before serving.
- The mousse cups can be assembled up to 2 days in advance; add whipped cream and nutmeg garnish just before serving.