Biscoff Mousse

My Biscoff Mousse is light, fluffy, velvety, and takes just 5 minutes to make! Garnish with melted Biscoff Cookie Butter, crushed Biscoff cookies, and chocolate shavings. It's a minimal effort dessert that feels luxurious and sophisticated!

Course Dessert

Cuisine American

Prep Time 5

chill time 1

Servings servings

Calories 341kcal

Author Tawnie Graham of Kroll's Korner

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

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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.

Video

Notes

Store in the fridge for up to 3-5 days.

Nutrition