Chocolate Eggnog Mousse Food

EGGNOG MOUSSE

Steps:

• In a small saucepan, sprinkle gelatin over eggnog; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the sugar, cinnamon and nutmeg until sugar is dissolved. Transfer to a small bowl; stir in vanilla. Refrigerate until mixture begins to thicken., Beat mixture until light and fluffy. Beat in 3/4 cup whipped topping. Divide among 4 dessert dishes. Refrigerate until firm. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired.

FROZEN EGGNOG MOUSSE TORTE

Steps:

• For crust:
• Finely chop pecans, almonds, sugar and nutmeg in processor using on/off turns, stopping once to stir mixture. Transfer to large bowl. Combine butter and vanilla in small bowl. Pour over nuts and mix thoroughly. Transfer nut mixture to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Using plastic wrap as aid, press firmly up sides and then over bottom of pan, covering completely. Freeze 15 minutes.
• Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 minutes. Transfer to rack and cool.
• Melt 3 ounces bittersweet chocolate in top of double boiler over barely simmering water, stirring until smooth. Spread over bottom of crust. Cover with plastic and freeze until ready to use.
• For filling:
• Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from heat. Cook sugar and water in heavy small saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238F (tilting pan slightly to submerge thermometer), about 15 minutes.
• Meanwhile, beat yolks in medium bowl until pale yellow and thick.
• Gradually beat hot syrup into yolks. Scrape down sides of bowl with rubber spatula. Continue beating until thick and cool, about 5 minutes. Set aside.
• In large bowl, whip 2 1/4 cups cream, brandy, vanilla and nutmeg to firm peaks. Fold barely lukewarm white chocolate into yolk mixture. Gently fold in whipped cream. Pour 1/3 of filling into crust; smooth top. Top with 1 chocolate disk. Gently pour another 1/3 of filling over; smooth top. Top with second chocolate disk. Gently pour remaining filling over. Freeze overnight. (Can be prepared 3 days ahead. Cover pan tightly with plastic wrap.)
• Place chocolate lace atop mousse. Spoon unsweetened whipped cream into pastry bag fitted with medium star tip. Pipe cream decoratively around edge of cake. Serve immediately.

CHOCOLATE GANACHE

Steps:

• Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

EGGNOG MOUSSE

Steps:

• Pour eggnog and milk into large bowl. Add dry pudding mixes and nutmeg. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping.
• Spoon evenly into 10 dessert dishes or 1-1/2-qt. serving bowl; cover.
• Refrigerate at least 2 hours. Top evenly with the remaining 1 cup whipped topping just before serving. Sprinkle with additional nutmeg, if desired.

EASY CHOCOLATE MOUSSE WITHOUT EGGS

Steps:

• Place chocolate chips in a large bowl.
• Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
• Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
• Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
• Spoon into glasses and refrigerate until firm, at least 3 hours.

CHOCOLATE-EGGNOG MOUSSE

Steps:

• Mix the eggnog, milk and the pudding until thickened.
• Whip the heavy cream to a MEDIUM consistency and fold into the eggnog and pudding mixture.
• Add the extract and mix well. Spoon into individual dessert dishes.
• If desired, it can be decorated for the holidays with red and green maraschino cherries. Cut the red cherries in half (to resemble holly berries) and cut the green cherries into quarters and arrange them around red cherries to resemble leaves.
• Store mousse in the refrigerator, covered with plastic wrap, until ready to serve.