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Eggnog Mousse

I brought this to a potluck once. After much overheard inquiring, I was found out, and had to share the recipe.

2 cups eggnog (not light)
3 large egg yolks
2 tbs brown sugar
1 ΒΌ cups heavy cream, whipped
1/3 oz (6 sheets) gelatine

In a large bowl set over a pot of simmering water over medium heat, whisk together eggnog, egg yolks and brown sugar. Continue whisking, vigorously, until mixture has tripled in volume and is very hot.

Meanwhile, soften gelatine in hot water according to package directions, for about 2 minutes. Squeeze out excess water and thoroughly whisk in to eggnog mixture. Float bowl in a sink partially filled with cold water and allow mixture to cool to room temperature.

Whip cream until it is stiff. Fold 1/3 of the cream into the eggnog mixture with a rubber spatula (this is to lighten the mixture), then fold in remaining 2/3. Spoon into individual dessert dishes or into one large decorative bowl. Refrigerate until set; several hours or overnight. Garnish with extra whipped cream and chocolate shavings

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