Biscoff Mousse (5 minutes to make!)
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Biscoff Mousse is creamy, airy, easy to make, and hands down my newest dessert obsession!
If you love my chocolate mousse, white chocolate mousse, and pumpkin mousse you’ll fall in love with my Biscoff Mousse, too.
It has notes of caramel and spice from the Biscoff, and I love that it doesn’t feel overly sugary. The balance of flavors makes it an enjoyable and satisfying dessert that doesn’t overwhelm your taste buds.
Its silky, fluffy, melt-in-your-mouth texture and presentation make this dessert elegant yet one of the easiest you’ll ever make! It’s fun for dinner parties or just for a night in!
- Biscoff cookie butter, sometimes called speculoos spread, is a creamy spread made from Biscoff cookies. These cookies, originally known as speculoos in Belgium, are caramelized biscuits with a distinct flavor profile that includes cinnamon, nutmeg, and ginger notes.
- The spread is smooth and creamy, similar in texture to peanut butter or Nutella. There are also crunchy versions available that contain small bits of cookie for added texture.
Ingredients
(For the full recipe, scroll down to the recipe card below)
- Heavy cream: The heavy cream is whipped into medium-stiff peaks to create the mousse’s light, airy texture. It adds richness and creaminess to the dessert. The heavy cream must be cold, and choose a high-fat content with about 36-40% milk fat.
- Cookie butter: I love the Lotus Creamy Biscoff Cookie Butter. It has notes of cinnamon, ginger, allspice, and cloves, and it is just YUMMY!
- Powdered sugar: Adds sweetness and helps stabilize the whipped cream, ensuring the biscoff mousse maintains its structure.
- Cream cheese: I like to add cream cheese to add a slight tanginess and extra creaminess.
- Vanilla extract: complements the spiced notes of the Biscoff cookie butter.
- Biscoff cookies: Crushed and used as a topping if you want!
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Step 1
Beat the heavy cream for ~2 minutes.
Step 2
Combine the remaining ingredients together in another bowl.
Step 3
Fold in the whipped cream.
Step 4
Divide into glasses. Top with melted Biscoff and chocolate, and chill for at least 1 hour!
Expert Tips
- Don’t overbeat the heavy cream: It can be easy to overwork it. Beat until peaks begin to form. The cream will become grainy and separate if you whisk or beat for too long. If this happens, add a few tablespoons more cream and whisk again until smooth.
- Fold the heavy cream in gently and minimally: Fold just until there are no more white streaks. Folding too much leads to a dense mousse.
- Chill out: I recommend letting the mousse chill for at least one hour before serving.
Variations
- Try adding some cocoa powder to make it a chocolate Biscoff mousse.
- Add espresso powder for a coffee-infused flavor.
- Add peanut butter for a nutty twist!
- Top with banana slices; they compliment the spice in the Biscoff well, like in my Biscoff Banana Bread!
Storage
- Store the Biscoff Mousse in the refrigerator for 3 to 5 days. Consume it within the first few days for the best taste and texture.
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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 of salt
- pinch of ground cinnamon
- Biscoff cookies, optional
- Chocolate shavings, optional
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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.1 cup heavy cream, cold
- In another bowl, beat the Biscoff spread, powdered sugar, cream cheese, vanilla, salt, and cinnamon together until smooth.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 of salt, pinch of ground cinnamon
- Gently fold in the whipped cream.
- Divide into jars.
- Top with melted Biscoff spread, chocolate shavings, and crushed Biscoff cookies if desired. Refriergate for at least 1 hour, then serve.
Notes
- Store in the fridge for up to 3-5 days.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Thank you , this was delicious
so pretty! thank you so much for the review!
Delicious!
The recipe was simple and easy to follow. It’s the perfect date night dessert for two. The cookie butter mousse and ganache combined is decadent. The biscoff cookies crumbs on top give the perfect crunch to this airy, light yet rich dessert. Definitely will make again. Thank you for sharing your recipe!
so glad you enjoyed it! thank you soo much 🙂
We really liked this. I didn’t have heavy cream so I used cool whip. It was a little sweet. I will definitely try again using the whipping cream.
thanks so much Laura! I bet the cool whip made it taste a bit sweeter, cant wait to hear what you think if/when you make it again. 🙂