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.
Keyword Biscoff, Easy Dessert Recipes, Mousse, No Bake Desserts