Ingredients
- Heavy Cream: 1 ½ cups (360ml), very cold
- Biscoff Cookie Butter Spread: ½ cup (120g)
- Powdered Sugar: 2 tablespoons (optional, for sweeter mousse)
- Alcohol-Free Vanilla Extract: ½ teaspoon (optional)
- Salt: ⅛ teaspoon (a tiny pinch, optional)
- Biscoff Cookies: 3-4, for crushing and garnish
- Biscoff Cookie Butter Spread: 1 tablespoon, extra for garnish drizzle
Instructions
- Step 1: In a large, chilled mixing bowl, whip the very cold heavy cream using an electric mixer on medium-high speed until soft peaks begin to form. If desired, gradually add the powdered sugar, vanilla powder, and pinch of salt, continuing to whip until medium-firm peaks are achieved.
- Step 2: Gently warm the ½ cup (120g) of Biscoff cookie butter spread in a microwave-safe bowl for 15-30 seconds, or until it's slightly softened and pourable, but not hot. This makes it easier to fold without deflating the cream.
- Step 3: Carefully add the softened Biscoff spread to the whipped cream. Using a rubber spatula, gently fold the Biscoff into the cream until just combined and no streaks remain. Be careful not to overmix, as this can deflate the mousse.
- Step 4: Divide the mousse evenly into 4-6 small serving glasses or ramekins. Cover them with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow the mousse to set and flavors to meld.
- Step 5: Before serving, crush the 3-4 Biscoff cookies into crumbs. Melt the extra 1 tablespoon of Biscoff spread for 10-15 seconds until runny. Drizzle the melted Biscoff over the chilled mousses and sprinkle with the crushed Biscoff cookie crumbs. Serve immediately.
Notes
- Keep your delightful mousse covered tightly with plastic wrap in the refrigerator for up to 3-4 days; the flavors can actually deepen beautifully overnight.
- As a light and airy dessert, this mousse is meant to be enjoyed chilled; reheating is not recommended as it would compromise its delicate texture and set.
- For an extra special treat, consider pairing your Biscoff mousse with a strong shot of espresso or a scattering of fresh raspberries to cut through the richness.
- The secret to a perfect swirl lies in warming the Biscoff spread just enough to be pourable, never hot, ensuring it folds seamlessly without deflating your meticulously whipped cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approx. 100g)
- Calories: 420
- Sodium: 140mg
- Fat: 34g
- Saturated Fat: 21g
- Trans Fat: 0.1g
- Protein: 18g