Eggnog Mousse Party Cups

You will need:

1 cup full cream milk
1 cup thick cream
1 cup whipping cream
1 tsp vanilla extract
3 tbsp. xylitol
4 egg yolks
1 tsp cinnamon
1/2 tsp mixed spice
1/4 tsp nutmeg
1 tbsp. brandy
1/2 sachet gelatin {5 g}
1 tbsp. cold water
6 squares of my low carb brownies
6 squares Lindt dark choc {70 / 85%}

Prepare 6 glasses by crumbling 1 brownie into each glass {remember, this recipe makes 6}.

Next, prepare the eggnog custard:
Heat the milk & thick cream in a saucepan until hot but not boiling.
While this is heating, whisk the yolks, vanilla, xylitol and spices together.

Ladle the hot cream into the yolk mixture while whisking constantly until it’s all mixed in.

Return the mixture to the saucepan and heat gently, while continuously whisking, until it has thickened and is the consistency of pouring custard.

Add the brandy and stir through.

Dissolve the gelatine in cold water and add to the warm custard, stirring it until it’s dissolved.

Let it cool until firm.

Whip the whipping cream until stiff, then whip in the eggnog custard.

Pour the mousse into the glasses and top with a square of Lindt.

Refrigerate until needed.