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. This easy Biscoff mousse is rich, creamy and packed with the irresistible caramelised flavour of Lotus Biscoff. Unlike traditional mousse recipes, there’s no egg, gelatine or baking required. It only requires three simple 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. The result is a silky, fluffy mousse with a delicious cookie butter flavour and a little crunch on top. 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 and only 5 minutes of prepping time. Unlike traditional mousse, this biscoff mousse recipe is eggless, with no raw eggs involved. There’s no gelatine used either, and we are relying on the whipped cream to provide that creamy body of the mousse. It’s an incredibly easy no-bake Biscoff dessert that you can easily prepare ahead of time, making it perfect for dinner parties, Ramadan and Eid gatherings, or whenever you’re craving a quick sweet treat.
What Does Biscoff Mousse Taste Like?
Biscoff mousse has a rich caramelised cookie flavour with warm, subtly spiced notes from the Biscoff spread. Folding it into whipped cream mellows the sweetness and gives the dessert a light, silky texture rather than the denser consistency of eating cookie butter straight from the jar. The crushed Biscoff biscuits on top add a lovely contrast too, giving you a little crunch against the smooth and creamy mousse.
How to make Biscoff Mousse with only 3 ingredients
Ingredients You Need
- Biscoff Spread / Cookie Butter – I’d recommend using the smooth variety, so that it folds evenly into the cream.
- Double Cream / Heavy Cream – this is key to creating the mousse’s light, whipped texture.
- Biscoff Biscuits – crushed into crumbs for crunch and extra caramelised biscuit flavour. You can also save whole biscuits for decorating.
Recipe Notes & Tips for the Perfect Biscoff Mousse
- You are going to need some glass pudding bowls or mini party bite-sized pudding cups for this recipe
- Use cold cream, as it whips more easily and holds its structure better.
- Do not overwhip the cream. We are aiming for soft peaks in this recipe to attain a silky and creamy texture. The peak should gently curl over when you lift the whisk. 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. Don’t make the Biscoff piping hot. Warm enough to loosen it is all you need.
- Fold gently. Overmixing knocks air out of the whipped cream and produces a denser mousse.
- Add biscuit crumbs near serving for maximum crunch. If left sitting against moisture for a long time, the biscuits would gradually soften.
Biscoff Mousse Topping Ideas
| Topping | What It Adds… |
|---|---|
| Melted Biscoff spread | An extra drizzle on top adds extra cookie butter flavour and a glossy finish |
| Crushed Biscoff biscuits | Adding crunch and extra caramelised flavour |
| Whole Biscoff biscuit | Simple decoration for individual dessert cups |
| Whipped cream | Makes the mousse look extra indulgent |
| Fresh raspberries | Adding tartness and freshness |
| Strawberries | Adding a fresh, fruity contrast |
| Dark chocolate shavings | Giving a subtle bitterness to balance the sweet Biscoff |
Common Recipe FAQs
Discover More Easy Biscoff Recipes
Biscoff Cheesecake Sticks
Biscoff White Hot Chocolate
Biscoff Cinnamon Bun
3-ingredient Biscoff Mousse
Ingredients
- 300 ml Double Cream / Heavy Cream
- 6 heaped tbsp Smooth Biscoff Spread / Cookie Butter (optional: plus more for drizzling)
- 40 g Biscoff Biscuits (optional: plus more for decoration)
Instructions
- Microwave the Biscoff cookie butter spread for 30 seconds until melted. Set aside to let it slightly cool down.6 heaped tbsp Smooth Biscoff Spread / Cookie Butter
- Whip double cream / heavy cream until soft peaks form.300 ml Double Cream / Heavy 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
- Use cold cream, as it whips more easily and holds its structure better.
- 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. Don’t make the Biscoff piping hot. Warm enough to loosen it is all you need.
- Fold gently. Overmixing knocks air out of the whipped cream and produces a denser mousse.
- Add biscuit crumbs near serving for maximum crunch. If left sitting against moisture for a long time, the biscuits would gradually soften.
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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.