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Eggnog Chocolate Mousse Recipe: Creamy Holiday Dessert

Decadent, easy-to-make eggnog chocolate mousse topped with vanilla whipped cream and candied almonds. This version blends dark and semi-sweet chocolate into a whipped eggnog base and folded whipped cream for a rich, festive dessert that can be prepared ahead and chilled until serving.

Two glass goblets filled with chocolate mousse and topped with candied nuts on a tile counter.

Why You’ll Love This Eggnog Chocolate Mousse

  • Easy: Only a few simple steps—mixing, chilling, and folding. No candy thermometer or tempering of eggs required.
  • Elegant: Serve in glass goblets or small bowls for an attractive holiday presentation.
  • Seasonal flavor: Rich chocolate combined with classic eggnog spices makes this a festive choice.

Ingredients

  • Chocolates: 70% dark chocolate and 60–65% semi-sweet chocolate, roughly chopped.
  • Eggnog: Use non-alcoholic eggnog for the base (or your preferred version).
  • Spices: Ground cinnamon and nutmeg for warm holiday notes.
  • Gelatin powder: To thicken the eggnog base.
  • Heavy cream: For both the mousse base and the optional vanilla whipped cream topping.
Two glass goblets filled with chocolate mousse and topped with candied nuts on a tile counter.

Tips for Making Chocolate Mousse

  • Make the eggnog base first so it has time to thicken while chilling.
  • Melt chocolate gently with oil over low heat, in a double boiler, or in short bursts in the microwave.
  • Allow the melted chocolate to cool to room temperature before folding it into the whipped eggnog mixture.
  • Fold the whipped cream in gently by thirds to preserve the mousse’s light, airy texture—avoid over-stirring.

How to Store

Store the mousse in an airtight container or covered serving dish in the refrigerator. It’s best enjoyed within 2 days for optimal texture and flavor.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!

Eggnog Chocolate Mousse

A luscious eggnog chocolate mousse finished with vanilla whipped cream and almond praline—perfect for holiday entertaining and make-ahead serving.
Two glass dessert cups filled with chocolate mousse, topped with almonds and whipped cream on a serving tray.

Ingredients

Eggnog Base

  • 2 teaspoons unflavored gelatin powder
  • 2 cups (480 grams) eggnog
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 1/4 teaspoon pure almond extract

Chocolate Base

  • 1/2 cup (85 grams) 70% dark chocolate, roughly chopped
  • 1/2 cup (85 grams) 60–65% semi-sweet chocolate, roughly chopped
  • 2 tablespoons olive oil

Whipped Cream Base

  • 2 cups (480 grams) heavy whipping cream, 35% fat
  • 1 tablespoon vanilla bean paste or pure vanilla extract
  • 3 tablespoons powdered sugar

Vanilla Whipped Cream Topping (optional)

  • 1 cup (240 grams) heavy whipping cream, 35% fat
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla bean paste or pure vanilla extract

Nut Topping (optional)

  • candied almonds or almond praline

Instructions

Eggnog Mousse Base

  • Stir the eggnog and gelatin together in a medium saucepan and let sit 1–2 minutes to bloom.
  • Warm the mixture over low heat, stirring slowly until the gelatin dissolves completely.
  • Add the sugar, vanilla, almond extract, cinnamon, and nutmeg. Stir until the sugar dissolves.
  • Remove from the heat, transfer to a bowl, cover, and refrigerate until thickened, about 1 hour.

Chocolate Base

  • Place the chopped chocolate and olive oil in a small saucepan over low heat and stir until melted and smooth.
  • Remove from heat and let the chocolate cool to room temperature, about 10 minutes. Alternatively, melt in the microwave in 30-second intervals, stirring between each.

Whipped Cream Base

  • Combine the heavy cream, vanilla, and powdered sugar in a large bowl. Whip with an electric mixer until thick, 1–2 minutes.

Make the Eggnog Chocolate Mousse

  • Remove the chilled eggnog base and whip briefly with an electric mixer until light and fluffy, about 30–60 seconds.
  • Pour in the cooled chocolate and fold gently to combine—do not overmix.
  • Fold the whipped cream in thirds, gently incorporating each addition until the mixture is uniform and airy.
  • Spoon the mousse into four small glasses, bowls, or goblets.
  • Chill the servings in the refrigerator for at least 4 hours. Before serving, top with vanilla whipped cream and candied nuts if desired.

Vanilla Whipped Cream Topping

  • Combine the cup of heavy cream, powdered sugar, and vanilla extract. Whip until thick and billowy, 1–2 minutes. Use to top the chilled mousse.

Notes

Chocolate: Use good-quality baking chocolate for best texture and flavor—70% dark and 60–65% semi-sweet work well.

Heavy cream: Use full-fat heavy cream (35–40% fat) so it whips properly and holds structure.