Melt the Chocolate

• In a heatproof bowl, combine chocolate and butter.

• Set over a pot of gently simmering water (double boiler method) and stir until melted and smooth.

• Remove from heat; let it cool slightly.

Make the Eggnog Base

• In a small saucepan, whisk together egg yolks, sugar, and eggnog.

• Cook over medium-low heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon (about 5–6 minutes).

• Do not boil, or the eggs may scramble.

• Remove from heat and stir in vanilla, nutmeg, and salt.

Combine Mixtures

• Slowly whisk the warm eggnog mixture into the melted chocolate until smooth and glossy.

• Let the mixture cool to room temperature.

Whip the Cream

• In a cold bowl, beat the heavy cream until soft peaks form.

• Gently fold the whipped cream into the cooled chocolate-eggnog mixture until fully incorporated and fluffy.

Assemble & Chill

• Spoon or pipe the mousse into small dessert cups or ramekins.

• Refrigerate for at least 2 hours, or until set.

Serve

• Top with whipped cream, a sprinkle of nutmeg, and chocolate shavings or crushed cookies.