This Biscoff mousse is a dreamy and indulgent dessert loaded with Speculoos flavor! It’s a super impressive, egg-free, and no-bake dessert made with just 3 ingredients!
About This Recipe
I’m so obsessed with cookie butter and have made lots of Biscoff recipes with it. My favorite ones are the Biscoff mug cake, Biscoff Milkshake, Biscoff cheesecake cups, and this Lotus Biscoff mousse. This cookie butter mousse is incredibly rich and creamy, easy to make, and can be made ahead of time! Perfect for holiday or special occasion dessert. The best part is that the recipe requires minimal ingredients and prep. Biscoff cookie spread is combined with whipped cream to create a smooth and airy consistency. The mixture is then chilled to set and achieve a thick and luscious texture that melts in your mouth.
Why You Will Love This Recipe
- Easy to make: This mousse is an easy-to-make sweet treat for a crowd. It is so easy to make with simple ingredients. You don’t have to deal with raw eggs or tempering.
- Light and airy texture: This dessert has a delightful light and airy texture that melts in your mouth. It’s not overly sweet or heavy, which makes it a perfect after-dinner treat.
- No-bake: This Lotus Biscoff mousse is no-bake. This means that your dessert will be ready in a few minutes. I love the simplicity and ease of this recipe.
Lotus Biscoff Mousse Ingredients
- Biscoff spread: Use smooth Biscoff spread for this recipe.
- Heavy cream: Use a high-fat heavy whipping cream (minimum 36% fat content) to achieve a rich and creamy texture.
- Biscoff cookies: Finish the dessert by garnishing the top with cookie crumbs.
How to Make Lotus Biscoff Mousse
- In a cold and large mixing bowl, add heavy whipping cream and Biscoff spread and whip until medium peaks form.
- Divide the mixture evenly between 6 small serving cups and smooth the top.
- Melt extra Biscoff spread in a microwave and set aside to cool to room temperature.
- Pour the melted and cooled Biscoff spread on top of each cup.
- Chill in the fridge for at least 1 hour.
- Garnish with Biscoff cookies and serve.
Expert Tips
- For best results, use chilled heavy whipping cream. The cream must be cold to hold its shape. Chilling the bowl or mixer attachments before whipping the cream, helps to keep the cream cold and results in a more stable cream.
- This cookie butter mousse is not overly sweet. If you want a sweeter dessert, add 1 or 2 tablespoons of confectioners or powdered sugar to heavy cream before whipping.
- Chilling the mousse for 1-2 hours before serving is ideal, but you can enjoy it right away if you want!
- Biscoff mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep refrigerated until ready to serve. Add cookie crumbles on top just before serving.
Variations and Add-ins
- Make it vegan: For a vegan option, use coconut cream instead of heavy cream.
- Chocolate & Biscoff mousse: You can add some melted and cooled white chocolate chips to the whipped cream and Biscoff spread mixture. (about 50-100g)
Serving Suggestions
- Spoon or pipe the mousse into the serving dishes. You can enjoy it right away or refrigerate it for about 1-2 hours.
- Melt extra Biscoff spread in a microwave and set aside to cool to room temperature. Pour the melted and cooled Biscoff spread on top of each cup. Top the mousse cups with Biscoff cookies and cookie crumbs.
- You can also top Biscoff mousse with whipped cream and your favorite fresh berries.
FAQs
What Is Biscoff Mousse Made Of?
Biscoff mousse is a light and airy dessert made with heavy whipping cream and Biscoff spread.
How to Store Biscoff Mousse?
You can refrigerate any leftovers for up to 2-3 days. Cover with plastic wrap and keep refrigerated until ready to serve.
Did you like the Lotus Biscoff mousse recipe? Try my Lotus Biscoff muffins recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1 cup heavy whipping cream, cold
- 1/2 cup Biscoff cookie spread + extra for garnish
- Biscoff cookies for garnish
Instructions
Step 1
In a cold and large mixing bowl, add heavy whipping cream and Biscoff spread and whip until medium peaks form.
Step 2
Divide the mixture evenly between 6 small serving cups and smooth the top. Melt extra Biscoff spread in a microwave and set aside to cool to room temperature.
Step 3
Pour the melted and cooled Biscoff spread on top of each cup. Chill in the fridge for at least 1 hour. Garnish with Biscoff cookies and serve.
