Do we really have to wait till Christmas to make this delicious EGGNOG white chocolate MOUSSE?
Have you ever had an Eggnog? I had never had one before I made this mousse. I remember watching on the television series back when I was in my teens, and always wondered what it was! I saw people drawing a glass full of eggnog from a big bowl placed at the entryway and walked away. I let my curiosity about eggnog rest while making this mousse.
You can vary the spices based on your preference, but they really do give the mousse a Christmassy taste, so please do not skip them or go too low. White chocolate perfectly compliments the eggnog mixture, much better than I actually thought it would. Let me know if you are making one this Christmas!
Ingredients
Eggnog White Chocolate Mousse
3 Large pasteurized eggs, at room temperature
2 tbsp Caster sugar
1 packet of Gelatine
Pinch of grated Nutmeg
½ tsp Cinnamon
1 ½ Cup Heavy Cream, cold
½ Cup Whole Milk
1 ½ tbsp Dark rum
1 ½ tbsp Bourbon
1 tsp Vanilla extract
½ Cup White chocolate chips
Directions
Eggnog White Chocolate Mousse
1. In a small bowl, combine the brandy and rum. Sprinkle in the gelatine and let it sit for 5 mins to soften.
2. In a small saucepan, add in ½ cup of heavy cream with nutmeg and vanilla extract. Simmer over low heat.
3. Add in the white chocolate chips, and stir so that the chocolate dissolves.
4. Remove from heat and add in the gelatine mixture. Stir the mixture well until it's smooth.
5. In a separate bowl, separate egg white and yolks.
6. Combine egg yolks and 1 tbsp of sugar, and whisk well till it is fluffy.
7. Add in the egg yolk mixture into the chocolate-gelatine mixture. Refrigerate for 5-7 mins. Don't let it set.
8. In a mixing bowl, combine the remaining cream, sugar and cinnamon. Whisk until it forms stiff peaks.
9. Add in ½ of this mixture into the egg yolk-chocolate gelatine mixture. Then add in this entire mixture into the remaining whipped cream mixture. Refrigerate while we prepare for egg whites.
10. In a clean and dry mixing bowl, whisk the egg whites until stiff peaks form in the stand mixer. This will take about 10 mins-depending on the temperature of the egg and the mixer strength.
11. Fold this egg white mixture into the refrigerated mixture.
12. Chill it until ready to serve.
13. You can opt for glasses, ramekins or even a bowl for serving.
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