If you’re a fan of cozy holiday flavors, you’re going to love these Chocolate Eggnog Mousse Cups.
They’re rich, creamy, and feel super fancy, but they’re actually really easy to make.
The mix of smooth dark chocolate and spiced eggnog makes them feel like a hug in dessert form.
I make these every December—they’re a total crowd-pleaser and perfect for when you want to impress without spending hours in the kitchen.
Why I Love This Recipe
There’s something magical about the combo of chocolate and eggnog. It’s the kind of dessert that gets people talking and asking for seconds. Here’s why this one’s always in my winter rotation:
- It’s no-bake—no oven stress!
- Light and airy mousse with deep chocolate flavor
- Eggnog adds a cozy holiday twist
- You can make it ahead of time (huge win)
- Looks fancy, tastes like heaven, but secretly super easy
What You’ll Need
- 1 ½ cups eggnog
- 6 oz semi-sweet chocolate, chopped
- 1 tbsp cornstarch
- 1 tbsp water
- ½ tsp ground nutmeg
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Extra nutmeg or chocolate shavings for topping
Pro Tips
- Make sure the chocolate is fully melted and smooth before mixing it into the mousse base
- Chill the mousse for at least 2 hours to get the best texture
- Use a glass or clear serving cup so you can see all the pretty layers
- Add whipped cream topping just before serving for the freshest look
- Taste your eggnog before using—some store-bought kinds are sweeter than others
Tools Required
- Mixing bowls
- Saucepan
- Whisk
- Rubber spatula
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Serving cups or small bowls
Substitutions and Variations
- Use white chocolate instead of semi-sweet for a different twist
- Swap eggnog with dairy-free or vegan eggnog if needed
- Add a splash of rum or bourbon for a grown-up version
- Sprinkle crushed cookies or graham crackers on top for crunch
Make Ahead Tips
You can make the mousse up to 2 days in advance. Just cover and chill until ready to serve. Add the whipped cream topping and any garnishes right before serving so they stay fresh.
Recipe + Instructions (Makes 4 servings, Total Time: 20 minutes active, 2+ hours chilling)
Step 1: Heat the eggnog and spices
In a small saucepan, heat 1 ½ cups eggnog over medium heat until steaming but not boiling. Stir in ½ tsp ground nutmeg, ½ tsp cinnamon, and ¼ tsp salt.
Step 2: Melt the chocolate
Place 6 oz chopped semi-sweet chocolate in a heatproof bowl. Pour the hot eggnog mixture over it. Let it sit for 1 minute, then whisk until smooth and fully melted.
Step 3: Thicken the mixture
In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water to make a slurry. Stir the slurry into the warm chocolate-eggnog mixture. Return to the saucepan and cook over medium heat for 2–3 minutes, whisking constantly, until slightly thickened. Remove from heat and stir in 1 tsp vanilla extract.
Step 4: Cool the base
Pour the chocolate mixture into a clean bowl and let it cool to room temperature. You can speed this up by placing the bowl in the fridge for about 20 minutes.
Step 5: Whip the cream
In another bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar using an electric mixer on medium-high speed until stiff peaks form.
Step 6: Fold everything together
Gently fold the cooled chocolate mixture into the whipped cream using a spatula. Mix just until combined and smooth—don’t overmix.
Step 7: Chill
Spoon the mousse into 4 serving cups or small bowls. Cover and chill for at least 2 hours or until set.
Step 8: Add toppings and serve
Top with extra whipped cream, a sprinkle of nutmeg, or chocolate shavings before serving.
Leftovers and Storage
Store any leftovers covered in the fridge for up to 3 days. Don’t freeze—texture changes too much. Wait to add toppings until just before eating again.
Why This Recipe Works (Quick Science)
The cornstarch thickens the eggnog base just enough to hold the mousse texture. Chocolate helps firm it up as it chills, while whipped cream adds air and lightness, turning it into that dreamy, scoopable mousse you love.
Common Mistakes
- Don’t skip cooling the chocolate base—it’ll melt your whipped cream
- Overmixing the mousse can knock out all the fluffiness
- Using low-fat eggnog won’t give the same creamy texture
- Not whipping cream to stiff peaks can make the mousse runny
What to Serve With
- Gingerbread cookies or biscotti on the side
- Hot coffee or spiced tea
- A glass of classic eggnog for extra holiday vibes
- Berries or a little caramel drizzle if you want to fancy it up
FAQ
Can I use milk instead of eggnog?
You can, but it won’t have the same holiday flavor. Try adding a bit of nutmeg and vanilla to compensate.
Can I use store-bought whipped cream?
Yes, but homemade gives a better texture and flavor.
How far in advance can I make this?
You can make the mousse 1–2 days ahead. Just wait to garnish until serving.
Is it super sweet?
It’s nicely balanced. The chocolate adds richness while the eggnog adds a hint of sweetness. You can adjust by using darker chocolate if you like it less sweet.
