Name: White Chocolate Eggnog and Espresso Mousse Parfaits
Ingredients: 1 2/3 Cups of Heavy Cream; 60 ml of Heavy Cream (¼ Cup); ¼ Teaspoon of Ground Cinnamon; ¼ Teaspoon of Freshly Grated Nutmeg; 2 Tablespoons of Brandy or Dark Rum; 114 Grams of White Chocolate (4 Ounces); 2 Egg Yolks; 2 Tablespoons of Granulated Sugar; 80 ml of Heavy Cream (⅓ Cup); 2 Tablespoons of Instant Espresso Powder; 57 Grams of Semi-Sweet Chocolate (2 Ounces); 3 Egg Yolks; 3 Tablespoons of Granulated Sugar; 1 1/2 Cups of Coarsely Crushed Gingerbread cookies or Ginger Snaps (Homemade or Store Bought); 1/4 Cup of Green Candy Melts (Optional); 1/4 Cup of Red Candy Melts (Optional)

White Chocolate Eggnog and Espresso Mousse Parfaits

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Equipment

4 4-5 Once Glasses

Ingredients

1 2/3 Cups of Heavy Cream

White Chocolate Eggnog Mousse:

60 ml of Heavy Cream ¼ Cup
¼ Teaspoon of Ground Cinnamon
¼ Teaspoon of Freshly Grated Nutmeg
2 Tablespoons of Brandy or Dark Rum
114 Grams of White Chocolate 4 Ounces
2 Egg Yolks
2 Tablespoons of Granulated Sugar

Dark Chocolate Espresso Mousse:

80 ml of Heavy Cream ⅓ Cup
2 Tablespoons of Instant Espresso Powder
57 Grams of Semi-Sweet Chocolate 2 Ounces
3 Egg Yolks
3 Tablespoons of Granulated Sugar

Garnish:

1 1/2 Cups of Coarsely Crushed Gingerbread cookies or Ginger Snaps Homemade or Store Bought
1/4 Cup of Green Candy Melts Optional
1/4 Cup of Red Candy Melts Optional

Instructions

Whip the 1 2/3 cups of heavy cream until you have stiff peaks. Set aside in the refrigerator until ready to use.

White Chocolate Eggnog Mousse:

Place the white chocolate in a large bowl and place over simmering water to melt.
In a small saucepan whisk the egg yolks with the sugar until smooth.
Whisk in the heavy cream, cinnamon, nutmeg and brandy.
Place the saucepan over low heat and continuously stir until the mixture begins to thicken.
Pour the mixture through a strainer into the melted white chocolate and stir until smooth.
If the mixture is still warm place in the refrigerator for a few minutes.
Fold 1/2 of the whipped cream into the eggnog base until there are no visible streaks of cream. Place in a pastry bag.

Espresso Mousse:

Place the semi-sweet chocolate in a large bowl and place over simmering water to melt.
In a small saucepan whisk together the egg yolks, sugar and instant espresso powder until smooth.
Whisk in the heavy cream.
Place the saucepan over low heat and continuously stir until the mixture begins to thicken.
Pour the mixture through a strainer into the melted semi-sweet chocolate and stir until smooth.
If the mixture is still warm place in the refrigerator for a few minutes.
Fold the remaining half of the whipped cream into the espresso base until there are no visible streaks of cream. Place in a pastry bag.

Assembly:

Sprinkle some of the crushed cookies in the bottom of each of the glasses.
Pipe some of the espresso mouse, top with crushed cookies. Pipe some of the eggnog mousse and top with crushed cookies.
Top with the espresso mousse and garnish with a cookie or some decorative chocolate.
For the decorative chocolate I drizzled melted green and red candy melts randomly on a piece of parchment paper. When dry break up into pieces.