Looking for the quickest and easiest no-bake dessert to impress? Then make sure you bookmark this crazy simple 3-ingredient Biscoff Mousse Recipe! “I don’t like Biscoff”, says no one ever. You just know that this recipe is guaranteed to be a crowd-pleaser. Only three ingredients are required and 5 minutes of your time to whip it up. Bonus: it’s a no-bake recipe either so it’s perfect to make during the summer without having to sweat yourself out in the kitchen!
To be fair, you can even make it with just two ingredients. But the third ingredient adds a nice texture and makes it look pretty! It was so hard to refrain from eating up all of it as I make the Biscoff Mousse.
Looking for more Biscoff recipe inspo? Check these out too:
How to make Biscoff Mousse with only 3 ingredients
Ingredients you need
- Double Cream
- Biscoff Spread
- Biscoff Biscuits – for the base and decoration (optional)
Recipe Notes
- Do not over-whip the cream! You can stop once the soft peaks form. Overwhipping the cream would end up turning into butter, which you’d notice with the cream turning from white to a yellow-ish tint and liquid started to release.
- Briefly melt the Biscoff Spread before adding it to the whipped cream so that it’s easier to fold into the cream.
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3-ingredient Biscoff Mousse
Ingredients
- 300 ml Double Cream
- 6 heaped tbsp Biscoff Spread plus more for drizzling
- 80 g Biscoff Biscuits plus more for decoration
Instructions
- Whip double cream until soft peaks form.300 ml Double Cream
- Microwave the Biscoff spread for 30 seconds until melted. Add the melted Biscoff to the whipped cream and gently fold until combined.6 heaped tbsp Biscoff Spread
- Blitz the Biscoff Biscuits until they turn into fine crumbs. Save about 3 tbsp aside and divide the remaining crumbs across the pudding bowls.80 g Biscoff Biscuits
- Top each bowl with the Biscoff Mousse and sprinkle a pinch of the remaining biscuit crumbs as a topping.
- 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
- Do not over-whip the cream! You can stop once the soft peaks form. Overwhipping the cream would end up turning into butter, which you’d notice with the cream turning from white to a yellow-ish tint and liquid started to release.
- Briefly melt the Biscoff Spread before adding it to the whipped cream so that it’s 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.