Biscoff Mousse Dessert Cups

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These Biscoff Mousse Dessert Cups are a tasty treat! They've got a crunchy cookie base, a creamy mousse filling with that yummy Biscoff spread flavor, and a generous swirl of whipped cream on top. The crunch from the cookie garnish and drizzle of Biscoff spread add a nice contrast to the smooth mousse. It's a simple but delicious dessert that any Biscoff lover will enjoy.

Prep Time 30

Total Time 30

Servings Dessert Cups

Calories 705kcal

Author Fay

EQUIPMENT

INGREDIENTS

Base

8 (8) cookies half plain half Lotus Biscoff
15 g (1 tablespoon) butter

Filling

300 ml (1 ¼ cups) heavy cream
¾ cup powdered sugar
250 g (1 cups) cream cheese
½ cup Biscoff spread cookie butter
2 teaspoon vanilla

Topping

½ cup heavy cream
½ tablespoon powdered sugar
½ tablespoon whole milk powder optional
1 teaspoon vanilla

Garnish

3 Lotus Biscoff cookies halved
2 tablespoon Biscoff spread cookie butter

INSTRUCTIONS

Base

Choose a combination of cookies you like and blend them to a fine crumb. I've used 4 plain cookies and 4 Biscoff cookies.
Mix the cookie crumbs with the softened butter in a bowl until evenly combined.
Divide the crumb mixture evenly among 6 mini 120mL/4oz dessert cups. Don't press it down.

Filling

In a bowl, whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
In another bowl, beat the cream cheese, Biscoff spread, and vanilla until smooth and well blended.
Scrape down the sides of the bowl.
Add the whipped cream and mix on low speed until just combined. Don't overmix.
Pipe or spoon the filling into the dessert cups, filling them almost to the top.

Topping

Whip the heavy cream, milk powder (if using), powdered sugar, and vanilla to stiff peaks.
Transfer to a piping bag fitted with a star tip and pipe swirls on top of each cup.

Garnish

Break the cookies in half and gently press one half, standing up, into the whipped cream of each cup.
Microwave the Biscoff spread for 15-20 seconds to soften. Transfer to a small piping bag and drizzle over the tops.

NOTES

Use any combination of plain and Biscoff cookies for the base.

Chill the desserts for at least 2 hours before serving for best texture.

If no piping bag, just use a spoon or ziploc bag with the corner snipped off.

Adjust powdered sugar to taste preference in the filling and topping.

For extra crunch, sprinkle crushed Biscoff cookies over the whipped cream.

NUTRITION