3 ingredient biscoff mousse. Easy sweet treat made with just 3 ingredients! With a base of biscoff biscuit crumbs, layers of biscoff cream and biscoff spread make it an indulgent and heavenly dessert loaded with the authentic flavor of your favorite biscoff. Biscoff lovers’ dream!
Hello 2023, hello new recipes. After a hectic holiday season, we are heading into a calm January. Isn’t it the perfect time to try new recipes and bring in a harmonious routine to your work-home life? I think it’s also the right time to indulge in a special sweet treat to welcome the new year and new beginnings.
Dessert cups are always a party hit, but they’re also the best mini sized treat idea. In this biscoff mousse recipe, two decadent treats – biscoff spread and biscoff biscuits- come together to create an indulgent dessert. The third ingredient, heavy or thickened cream, add the rich mousse-like texture to this beautiful smooth dessert. What an indulgent way to start the new year!
3 Ingredient Biscoff Mousse Recipe
The best part of this recipe is that it requires only 3 ingredients- biscoff spread, biscoff biscuits and cream.
Start with crushing the biscuits into powder form. This is going to be the base layer of mousse. Traditionally, mousse doesn’t have a biscuit layer, but in this recipe, we will be making mini dessert cups with three layers.
To make the second layer, beat together cream and biscoff spread. The amount of spread you will need depends on the depth of color and taste you prefer. I used about 4 tablespoons of spread and 1 cup cream. Again, the biscoff spread needs to be melted in the microwave for about 30 seconds to facilitate easy whipping. This whipped cream goes on top of the biscuit crumbs.
Now the third layer. A spoonful of melted biscoff spread to just enough to add a thin layer to the biscoff mousse. Finally, top with half a biscuit. Refrigerate until you serve these cute sweet treats.
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Can these be frozen and take out early before serving?
Rose Mary George says
I’ve never tried freezing them, but you can definitely make them a day ahead and refrigerate. 🙂