Whip Biscoff spread into cream for the smoothest dessert imaginable

Biscoff cookie butter mousse is one of those delightful desserts that feels like a little luxury you can whip up at home. I first discovered Biscoff spread during a layover in Chicago, and it was love at first spoonful. This mousse is perfect for those moments when you want to treat yourself or impress guests without spending hours in the kitchen. The creamy texture and rich, spiced flavor make it a standout dessert, especially during the cozy months of fall and winter.

This mousse pairs beautifully with a cup of coffee or a glass of milk. For a more indulgent experience, serve it with a dollop of whipped cream and a sprinkle of crushed Biscoff cookies on top. It also goes well with fresh fruit like strawberries or raspberries, which add a nice contrast to the mousse's richness.

Servings: 4

1 cup heavy whipping cream
1/2 cup Biscoff cookie butter
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Crushed Biscoff cookies for garnish (optional)

Chill a mixing bowl and beaters in the freezer for about 10 minutes to ensure the cream whips up nicely.

In the chilled bowl, pour in the heavy whipping cream and beat on medium speed until it starts to thicken.

Add the powdered sugar and vanilla extract, and continue to beat until soft peaks form.

Gently fold in the Biscoff cookie butter until well combined, being careful not to deflate the whipped cream.

Spoon the mousse into serving dishes and chill in the refrigerator for at least 1 hour before serving.

Before serving, garnish with crushed Biscoff cookies if desired.

For a lighter version, you can substitute half of the heavy cream with Greek yogurt. If you want to add a bit of crunch, mix in some chopped nuts like pecans or almonds. For a chocolate twist, drizzle some melted chocolate over the top before serving. If you're serving this at a party, consider layering the mousse with crushed cookies and whipped cream in a trifle dish for a stunning presentation.