Looking for the quickest and easiest no-bake dessert to impress? Then make sure you bookmark this simple 3-ingredient Biscoff Mousse Recipe! Anything with Biscoff is guaranteed to be a crowd-pleaser, and this recipe is no exception. It only requires three ingredients and 5 minutes of your time to whip it up. Then simply let it chill in the fridge for a few hours, and it’s ready to serve. It’s genuinely one of the most effortless dessert recipes you want to keep up your sleeves.
Why You’d Love This Biscoff Mousse Recipe
You can’t beat a recipe that uses just 3 simple ingredients. Not only is this Biscoff Mousse recipe incredibly easy to make, but it’s also absolutely delicious. It’s light and creamy to taste, with added texture from the crumbled cookie topping.
How to make Biscoff Mousse with only 3 ingredients
Ingredients You Need
- Biscoff Spread
- Double Cream
- Biscoff Biscuits
Recipe Notes
- You are going to need some glass pudding bowls or mini party bite-sized pudding cups for this recipe
- Do not overwhip the cream. We are aiming for soft peaks in this recipe to attain a silky and creamy texture. Overwhipping could make the mousse grainy and dense.
- Briefly melt the Biscoff Spread before adding it to the whipped cream to make it easier to fold.
Discover More Biscoff Recipes
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3-ingredient Biscoff Mousse
Ingredients
- 300 ml Double Cream
- 6 heaped tbsp Biscoff Spread (optional: plus more for drizzling)
- 40 g Biscoff Biscuits (optional: plus more for decoration)
Instructions
- Microwave the Biscoff spread for 30 seconds until melted. Set aside to let it slightly cool down.6 heaped tbsp Biscoff Spread
- Whip double cream until soft peaks form.300 ml Double Cream
- Add the melted Biscoff to the whipped cream and gently fold until combined.
- Divide the whipped Biscoff cream into your pudding bowls.
- Blitz the Biscoff Biscuits until they turn into fine crumbs.40 g Biscoff Biscuits
- Top each pudding with a layer of the crumbled biscuits. If you like, you can top the mousse with a drizzle of Biscoff spread and a Biscoff biscuit as well.
- Chill the Biscoff Mousse in the fridge for at least 2 hours before serving.
Notes
- Stop whipping the cream once soft peaks are formed. Overwhipping could ruin the silky texture, causing the mousse to have a grainy and dense texture.
- Briefly melt the Biscoff Spread before adding it to the whipped cream to make it easier to fold into the cream.
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Hello, i had a question about this recipe: After microwaving the biscoff spread, do I have to leave it to cool before adding to the whipped cream or just add it when its hot?
Hi May! The biscoff spread should only need a little warming up to soften up/melt rather than being piping hot. You can add it directly to the cream when warm.