Empty My Fridge
2-Ingredient Lotus Biscoff Mousse
Ingredients
- Heavy cream1 cup
- Biscoff spread120 g
- Crushed Biscoff cookies
Instructions
- Whip the cold heavy cream to stiff peaks.
- Melt the Biscoff spread in the microwave for a few seconds. Fold it into the cream gently until no streaks remain.
- If the mousse is too runny, chill it in the piping bag for 1 hour. Pipe into serving dishes and refrigerate for at least 3 hours.
- After 3 hours, spread 1 to 2 teaspoons of Biscoff spread on each mousse and refrigerate for another hour. Decorate with crushed or whole biscuits.
Summarized from The Cooking Foodie's video. Watch it for the details.
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