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Biscoff Mousse

An impressively simple dessert combining Biscoff spread and heavy cream for a silky-smooth mousse that tastes like caramelized spiced cookies.
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Prep Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 1 cup smooth Biscoff spread (Lotus brand) Use smooth rather than crunchy for a uniform texture.
  • 1.5 cups heavy whipping cream Must be cold for best whipping results.
Optional Garnishes
  • 3-4 cookies Lotus Biscoff cookies, roughly crushed For a crunchy topping.
  • 1 pinch flaky sea salt Add for a remarkable contrast with sweetness.
  • 1 tablespoon Biscoff spread, warmed until pourable To drizzle over the mousse.
  • 1 cookie Biscoff cookie For visual presentation on the rim of each glass.
  • to taste ground cinnamon or cacao powder For dusting the surface.

Method
 

Preparation
  1. Soften the Biscoff spread in a microwave for 15-20 seconds until slightly warm but not liquid.
  2. Whip the cold heavy cream in a chilled bowl using a mixer until stiff peaks form (2-3 minutes).
  3. Fold the softened Biscoff spread into the whipped cream in two or three additions without deflating the air structure.
  4. Portion the mousse into serving vessels, filling them about three-quarters full.
  5. Cover loosely with cling film and chill in the refrigerator for at least 1 hour.
Serving
  1. Remove from the refrigerator and garnish with crushed cookies and a pinch of sea salt.
  2. Drizzle warmed Biscoff spread on top and serve immediately.

Notes

Store in the refrigerator for up to 3 days. The mousse may firm slightly more over time, enhancing the flavor.