3-ingredient Biscoff Mousse
The easiest but showstopping no-bake Biscoff Mousse recipe using only 3 ingredients and 5 minutes to whip up!
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.