Biscoff Mousse recipe
This light and airy dessert is packed with the irresistible flavor of Biscoff biscuits while keeping those syns at bay. Perfect for a special occasion or a satisfying treat after a long day, this mousse is sure to impress.
Time & Yield:
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Yield: 4 servings
Ingredients:
- 100ml low-fat double cream alternative (plant-based or dairy-free)
- 100g fat-free Greek-style yogurt
- 80g smooth Biscoff spread
- 1 teaspoon vanilla extract
- ½ Biscoff biscuit, crumbled
Instructions:
- Whip the Cream Alternative: In a medium bowl, whisk the cream alternative with an electric hand mixer on high speed for about 2 minutes, or until soft peaks form. Be careful not to over-whisk, as it will become too stiff to fold in the other ingredients.
- Place the Biscoff spread in a microwave-safe bowl and heat in short bursts, stirring between each burst, until completely smooth and melted.
- Place the bowl of Biscoff spread in a larger bowl filled with hot water. Stir gently for about 2 minutes until melted and smooth.
- Combine Ingredients:
- Add the yogurt, melted Biscoff spread, and vanilla extract to the bowl with the whipped cream alternative.
- Gently fold all ingredients together using a rubber spatula or large metal spoon until completely combined and evenly distributed. Be careful not to deflate the whipped cream.
- Assemble and Chill:
- Divide the mousse evenly among four 125ml ramekins.
- Sprinkle each ramekin with the crumbled Biscoff biscuit.
- Cover and chill in the refrigerator for at least 30 minutes before serving.