What is Biscoff cookie butter?

Biscoff cookie butter, also known as speculoos spread, is a creamy spread made from caramelized Belgian Biscoff cookies. It has a smooth, peanut butter-like texture and warm spice notes of cinnamon, nutmeg, and ginger. Use creamy cookie butter for the smoothest mousse, since crunchy versions add texture but change the silky mouthfeel.

Can I make Biscoff mousse ahead of time?

Yes, Biscoff mousse can be made a day ahead. Assemble the mousse in jars, cover them, and refrigerate for at least 1 hour before serving. Add toppings such as crushed Biscoff cookies, chocolate shavings, or melted cookie butter just before serving so they stay crisp and glossy.

How long does Biscoff mousse last in the fridge?

Biscoff mousse can be stored in the refrigerator for 3 to 5 days. For the best taste and texture, enjoy it within the first few days. Keep the mousse covered in airtight jars or containers so it stays fresh.

Why is my Biscoff mousse dense?

Biscoff mousse turns dense when the heavy cream is overbeaten or when the whipped cream is overfolded. Whip cold heavy cream only until medium-stiff peaks form, then fold it in gently until no white streaks remain. If you overbeat the cream, add a few tablespoons of cold cream and whisk again until smooth. Chill the mousse for at least 1 hour so it sets properly.

Biscoff Mousse: Light, Velvety, Ready in 5 Minutes

Name: Biscoff Mousse
Ingredients: 1 cup heavy cream, cold; 1/2 cup creamy Biscoff spread, plus more to garnish on top; 1/2 cup powdered sugar; 4 oz. full-fat cream cheese, softened to room temperature; 1 tsp. vanilla extract; pinch salt; pinch ground cinnamon; Biscoff cookies; chocolate shavings

Description

Biscoff Mousse (5 minutes to make! ) If you want a dessert that looks like you spent an afternoon on it, this Biscoff mousse is the one.

Ingredients

Scale

1 cup heavy cream, cold
1/2 cup creamy Biscoff spread, plus more to garnish on top
1/2 cup powdered sugar
4 oz. full-fat cream cheese, softened to room temperature
1 tsp. vanilla extract
pinch salt
pinch ground cinnamon
Biscoff cookies
chocolate shavings

Instructions

1-In a bowl of a stand mixer: In a bowl of a stand mixer fitted with the whisk attachment, or using a hand held mixer, beat the cold heavy cream for ~2 minutes or until you get medium-stiff peaks.
2-In another bowl, beat the Biscoff spread,: In another bowl, beat the Biscoff spread, powdered sugar, cream cheese, vanilla, salt, and cinnamon together until smooth.
3-Gently fold in the whipped cream: Gently fold in the whipped cream.
4-Divide into jars: Divide into jars.
5-Top with melted Biscoff spread, chocolate shavings,: Top with melted Biscoff spread, chocolate shavings, and crushed Biscoff cookies if desired. Refrigerate for at least 1 hour, then serve.

Notes

Preparation: 5 min. Allow time for every resting, cooling and chilling step in the instructions. Additional time: follow the resting and cooling steps (60 min).

Method: no_cook

Nutrition

Calories: 341kcal
Sugar: 27g
Fat: 43g
Saturated Fat: 22g
Carbohydrates: 34g
Protein: 5g
Cholesterol: 96mg

Keywords: Biscoff Mousse (5 Minutes To Make!), Biscoff Mousse, Krolls Korner, Tawnie Graham