Two Cups Flour

Eggnog Mousse Base
2 Stir together the eggnog and gelatin in a medium saucepan, then let sit for 1-2 minutes.
3 Heat the eggnog mixture on low, slowly stirring until all of the gelatin has dissolved.
4 Next, add the sugar, vanilla paste, almond extract, cinnamon and nutmeg. Stir gently until sugar has completely dissolved.
5 Remove the eggnog mixture from the heat and transfer to a medium sized bowl. Cover with plastic wrap and refrigerate until thick. About 1 hour. 
Chocolate Base
7 Place the chocolate and olive oil in a medium saucepan on low heat. Stir gently with a silicone spatula until the chocolate has melted into a smooth liquid.
8 Remove chocolate saucepan from heat and cool to room temperature. About 10 minutes.
20 *Option to place chocolate in a microwave safe bowl with the oil. Heat in the microwave for 30 seconds at a time, stirring in between, until smooth.
Whipped Cream Base
13 Combine all ingredients into a large bowl. Using an electric hand mixer, whip until thick. 1-2 minutes.
Make the Eggnog Chocolate Mousse
15 Remove the eggnog base from the fridge. Using an electric hand mixer, whip until fluffy. About 30 seconds to 1 minute. 
16 Pour in the cooled chocolate base and fold to incorporate. Do not stir.
17 Lastly, spoon in the whipped cream 1/3 at a time, gently folding into the whipped chocolate eggnog until fully incorporated. 
18 Spoon the chocolate eggnog mousse evenly into 4 small glasses, ceramic bowls, or goblets.
19 Transfer mousse servings to the fridge and chill for at least 4 hours. To serve, garnish with vanilla whipped cream topping cream and candied nuts.
Vanilla Whipped Cream Topping
11 Combine all ingredients into a large bowl. Using an electric hand mixer, whip until thick. 1-2 minutes.