If you love my chocolate mousse, white chocolate mousse, and pumpkin mousse you’ll fall in love with my Biscoff Mousse, too. It has notes of caramel and spice from the Biscoff, and I love that it doesn’t feel overly sugary. The balance of flavors makes it an enjoyable and satisfying dessert that doesn’t overwhelm your taste buds. Its silky, fluffy, melt-in-your-mouth texture and presentation make this dessert elegant yet one of the easiest you’ll ever make! It’s fun for dinner parties or just for a night in!
Heavy cream: The heavy cream is whipped into medium-stiff peaks to create the mousse’s light, airy texture. It adds richness and creaminess to the dessert. The heavy cream must be cold, and choose a high-fat content with about 36-40% milk fat. Cookie butter: I love the Lotus Creamy Biscoff Cookie Butter. It has notes of cinnamon, ginger, allspice, and cloves, and it is just YUMMY! Powdered sugar: Adds sweetness and helps stabilize the whipped cream, ensuring the biscoff mousse maintains its structure. Cream cheese: I like to add cream cheese to add a slight tanginess and extra creaminess. Vanilla extract: complements the spiced notes of the Biscoff cookie butter. Biscoff cookies: Crushed and used as a topping if you want!
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Storage
Store the Biscoff Mousse in the refrigerator for 3 to 5 days. Consume it within the first few days for the best taste and texture.
