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Recette de mousse Biscoff à 2 ingrédients
Emma

2-Ingredient Biscoff Mousse

An easy, no-bake dessert blending sweet Biscoff speculoos paste with whipped cream. The result is a light, creamy mousse with a caramelized spiced flavor that impresses family and guests in under 10 minutes of preparation.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Desserts faciles
Cuisine: Belgian
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 200 g Biscoff speculoos paste
  • 400 ml heavy cream (30-35% MG), chilled

Method
 

  1. Warm the Biscoff paste in a microwave for 10-15 seconds or over low heat until liquid and warm.
  2. Using a balloon whisk or hand mixer, whip the heavy cream until stiff peaks form.
  3. Fold the warm Biscoff paste into the whipped cream gently using a spatula until a homogeneous mousse forms.
  4. Divide the mixture into 4 serving glasses or bowls.
  5. Chill in the refrigerator for at least 2 hours before serving.
  6. Top with optional spéculoos crumbs, a drizzle of warm Biscoff paste, or a pinch of cinnamon.

Notes

Use freshly opened Biscoff paste for the best texture
For vegan version, substitute Biscoff paste with homemade spiced cookie butter and heavy cream with coconut cream
Stirring aggressively will deflate the cream; always fold gently
Mousse can be prepared up to 24 hours in advance in the refrigerator