Saturday, December 19, 2009
Easy Bourbon Eggnog Mousse Bites
These wonderful little morsels are packed with the big flavor of a creamy smooth and light bourbon eggnog mousse. I have used the simple technique of thickening a milk mixture with egg yolks and folding in a store bought sugar free whipped topping to create this unique mousse. If using phyllo dough worries you then don't be concerned. Small premade phyllo cups can be found in your local grocers freezer section and these are just fine to use. You may just have to make a small adjustment in the nutrition based on the package details. Just plan on making this dessert at least a day before serving it so the mousse can set up properly and always keep it chilled. This very special dessert treat will be a sure fire crowd pleaser for a fabulous ending to your wonderful Christmas dinner. I hope you enjoy.
Easy Bourbon Eggnog Mousse Bites
2 cups whole milk
2 Tbsp. bourbon
1/2 tsp. nutmeg
1/2 cup Splenda
6 egg yolks
1 tsp. vanilla extract
2 cups frozen sugar free whipped topping, defrosted
8 sheets phyllo dough, defrosted according to package directions
2 Tbsp. unsalted butter, melted
At least one day ahead:
Combine milk, bourbon, nutmeg and Splenda in a medium sauce pan and place on medium high heat until it just barely bubbles. Don't let it boil. This process is called scalding. In the meantime, lightly beat egg yolks in a large bowl until they are just broken up. When the milk mixture has reached temperature slowly pour in about two or three tablespoons of the milk mixture one tablespoon at a time into the egg yolks while whisking. This is called tempering the egg yolks. After you have finished the three additions you can slowly return the egg mixture back into the sauce pan with the rest of the milk, whisking constantly. Return to medium low heat and stir constantly until thickened and the mixture coats the back of a spoon. Strain mixture and stir in the vanilla. Transfer to a container, cover and refrigerate for at least 2 hours or until cooled completely.
After the eggnog mixture is completely cooled, beginning with about 1/2 cup, gently stir the whipped topping into the mousse. This will lighten the mousse and make it easier to fold in the rest of the whipped topping. After folding it into the mousse about 1/3 at a time return to the refrigerator to set up overnight.
The day of serving: preheat oven to 350'.
Place the phyllo dough on a sheet pan and cover with a lightly damped kitchen towel or paper towel to prevent it from drying out. Melt the butter and cool slightly. Taking one sheet of phyllo at a time lightly brush with butter and fold in half. Using a 3" pastry or biscuit cutter cut four circles in the dough. Place the circles of phyllo into the cups of a mini-muffin pan. Repeat this process until you have used all the phyllo and have 32 mini phyllo cups. Give the phyllo cups a very light coat of the vegetable spray or dab the inside of the cups with butter. Bake the phyllo cups for 5 to 7 minutes or until golden brown. Remove and cool.
When the phyllo cups are completely cooled place about 2 tablespoons of the bourbon eggnog mousse into each cup. Serve immediately.
Amount Per Serving
Total Fat 2.8 g
Saturated Fat 1.6 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 41.9 mg
Sodium 24.9 mg
Potassium 28.4 mg
Total Carbohydrate 4.7 g
Dietary Fiber 0.1 g
Sugars 1.4 g
Protein 1.2 g
Photos of Easy Bourbon Eggnog Mousse Bites are shown garnished with a pinch of ground pecans.