Eggnog Mousse Twirls

*This Eggnog Mousse Twirls recipe is sponsored by Shamrock Farms, makers of farm fresh, hormone-free dairy products, though all opinions expressed are my own.  Seriously, I only endorse stuff that I would actually pay real cash-money to buy for myself.

Eggnog Mousse Twirls

My eyes light up at the grocery store that first day that eggnog appears in the dairy case.  I have loved it since I was a kid, pouring a tall cold glass of that sweet, spiced holiday nog.  But, this yuletide tradition is more than just a beverage.  It’s fun to use as ingredient.

For these festive Eggnog Mousse Twirls, obviously, you’ll need eggnog.  I’m using Shamrock Farms’.  They’re my local hometown dairy, known for their pure, wholesome milk with no added hormones.  If you want to check out their farm, I’ll actually be there December 3rd and 4th for their annual Joy to the Herd event.  I’ll be demoing these twirls and some other festive holiday dishes while you can also enjoy playing in the snow and hanging with Roxie, the Shamrock Spokes-cow.  Visit their website for tickets and details.

These twirls remind me of cannoli, the basic idea of piping a light and creamy filling into a crispy shell.   The shells in this scenario are super easy to make by simply cutting flour tortillas into quarters, rolling them and then frying them in 350F oil.  I know that frying scares a lot of folks, but I promise, this is an easy recipe to start with if you’ve not done a lot of frying.  It doesn’t splatter and it cooks quickly.

Just imagine these all lined up on serving platters, adding something unique to your holiday dessert spread.

As for the mousse, you might be tempted to grab ready-made whipped topping.  I promise, making whipped cream by hand will make a big difference in your final outcome.  You can beat it to stiff peaks which will help the mousse hold its shape.  Of course, Shamrock’s got a heavy whipping cream which I buy by the barrel-full this time of year.

You can grab/print/pin this tasty recipe below for your upcoming holiday entertaining.

But before I go, I wanted to let you know that there’s a way to help support families in need through this post.  Shamrock Farms is supporting the Great American Milk Drive this season and wants to help raise awareness through social media.  So, if you head to Facebook and ‘share’ this recipe, tagging “Shamrock Farms”, they will donate a gallon of milk to our local Feeding America Food Bank, St. Mary’s Food Bank Alliance (up to 1,000 gallons from among their awareness partners).

Happy Holidays you all and enjoy egg-nogging!

Eggnog Mousse Twirls

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• Author: Joanie Simon
• Total Time: 3 hours 10 mins
• Yield: 16 1x

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Description

Crispy fried tortilla shells filled with light eggnog mousse.

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Ingredients

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• 4 flour tortillas (large)
• 1 tsp gelatin
• 1 cup eggnog
• 1/8 tsp cinnamon
• 2 cups heavy whipping cream
• oil for frying
• powdered sugar for garnish

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Instructions

1. Sprinkle gelatin over eggnog then heat over medium high heat in a small pot and simmer until gelatin dissolves. Add cinnamon then transfer eggnog to a small bowl and cover with plastic wrap, so the plastic adheres to the surface of the eggnog (preventing a layer of film from forming on the eggnog). Let the eggnog cool for 2 hours in the refrigerator until firm.
2. While that sets, make your tortilla twirls by cutting flour tortillas into quarters then roll up into a cylinder, securing the loose side in the center with a skewer, then lower into the frying oil (heated to 350F) until it crisps, frying on all sides. Transfer completed twirls onto a paper towel to absorb excess oil. Allow to cool fully before attempting to fill.
3. Beat refrigerated eggnog until whipped and smooth.
4. Whip heavy whipping cream to stiff peaks then fold in the eggnog mixture until a smooth mousse is formed.
5. Transfer the eggnog mousse into a piping bag with a star tip.
6. Once the tortilla twirls are cooled, pipe the mousse into the tortilla twirls.
7. Finish by garnishing with a dusting of powdered sugar.

• Prep Time: 3 hours
• Cook Time: 10 mins
• Category: Dessert
• Cuisine: American

*Original recipe by Joanie Simon