Here’s a luxurious Biscoff Mousse recipe with that irresistible caramelized cookie flavor – light, creamy, and no-bake! Perfect for dessert cups, cake fillings, or eating straight from the bowl.
🍪 Biscoff Mousse (Lotus Cookie Mousse)
(Serves 4-6)
INGREDIENTS
For the Mousse:
- 1 cup (250g) heavy cream, cold
- ½ cup (120g) Biscoff cookie butter (or speculoos spread)
- ¼ cup (30g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For Layering (Optional):
- Crushed Biscoff cookies
- Whipped cream
- Caramel drizzle
📝 INSTRUCTIONS
1. WHIP THE CREAM:
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until medium peaks form.
2. FOLD IN BISCOFF:
- Warm the Biscoff spread slightly (10 sec in microwave) to loosen.
- Gently fold into the whipped cream in 2 batches until fully combined.
3. CHILL & SERVE:
- Spoon into glasses or bowls.
- Chill for 1-2 hours to set.
- Top with crushed cookies, extra whipped cream, and caramel before serving.
🌟 PRO TIPS
✅ Extra fluffy? Fold in 1 stiffly beaten egg white (optional).
✅ Vegan version: Use coconut cream + vegan Biscoff.
✅ Make ahead: Stores well for 3 days in the fridge.
🍰 IDEAS TO SERVE
- As a pie filling (in a Biscoff crust!)
- Layered in jars with espresso-soaked ladyfingers (tiramisu-style)
- With banana slices for a caramel-banana twist
Let me know if you’d like a chocolate-Biscoff swirl version! 😊
