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Eggnog White Chocolate Mousse Recipe

The delicate sweetness of white chocolate perfectly complements the traditional eggnog flavors in this eggnog white chocolate mousse recipe.

Servings: 6

Active time: 30 minutes

Total time:

Ingredients

  • 1 c heavy whipping cream, divided use
  • 1 Tbsp dark rum
  • 2 tsp bourbon
  • 1 tsp pure vanilla extract
  • 1/2 tsp unflavored gelatin
  • 1/2 tsp freshly grated nutmeg, plus extra for garnish
  • pinch salt
  • 4 oz white chocolate, at room temperature, finely chopped
  • 2 Davidson's Safest Choice® pasteurized egg(s), separated
  • 1/2 tsp cream of tartar
  • dark chocolate shards or curls, for garnish (optional)

Preparation

  1. Put 3/4 cup of cream in medium metal bowl and refrigerate until ready to whip.
  2. Put rum, bourbon, and vanilla in small bowl, sprinkle with gelatin, and let sit for 5 minutes to soften gelatin. Bring remaining 1/4 cup heavy cream, nutmeg, and salt to a simmer in small saucepan. Remove from heat and stir in gelatin mixture to dissolve. Stir in white chocolate. If necessary, return pan to very low heat, stirring continuously, until melted and smooth. Transfer to large bowl and whisk in egg yolks. Refrigerate until cooled but not set, about 10 minutes.
  3. Whip cold cream with a handheld electric mixer to stiff peaks, about 2 minutes. Fold cream into chocolate mixture until smooth. Refrigerate while preparing egg whites.
  4. Wash and dry beaters thoroughly, and then whip egg whites and cream of tartar in medium bowl to stiff peaks, about 8 minutes. Fold egg whites into mousse until just incorporated.
  5. Divide mousse among 5- to 6-ounce ramekins and refrigerate until chilled and firm, about 2 hours. Before serving, grate a generous amount of nutmeg over top of mousse and garnish with chocolate shards or curls, if using.

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Nutrition Facts

Serving Size (1/2 cup)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 280
Calories from Fat 200
Total Fat 22g (34% DV)
Saturated Fat 13g (65% DV)
Trans Fat 0g
Cholesterol 120mg (40% DV)
Sodium 55mg (2% DV)
Total
Carbohydrate
13g (4% DV)
Dietary Fiber 0g (0% DV)
Sugars 11g
Protein 4g
Vitamin A 15%
Vitamin C 0%
Calcium 8%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.