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Speculoos Mousse

A decadent and easy-to-make dessert that transforms speculoos cookies into a velvety mousse, perfect for impressing guests or enjoying a cozy night in.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert
Cuisine: Belgian, European
Calories: 450
Ingredients Method Notes

Ingredients
  

Base
  • 150 g biscuits spéculoos Crushed into fine powder
  • 60 g melted butter To mix with crushed biscuits
Mousse Filling
  • 250 g mascarpone
  • 200 g spéculoos spread
  • 50 g powdered sugar
  • 1 tsp vanilla extract
  • 300 ml heavy cream Very cold, at least 30% fat
  • 30 g melted spéculoos spread For drizzle before serving
Garnish
  • 5 pieces spéculoos biscuits Crumble for topping

Method
 

Preparation
  1. Crush the biscuits spéculoos until finely powdered and mix with melted butter. Press firmly into the bottom of serving glasses and refrigerate to set.
  2. In a large bowl, combine mascarpone, spéculoos spread, powdered sugar, and vanilla extract. Beat until smooth.
  3. In another bowl, whip the very cold heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture carefully.
  4. Spoon the mousse into the prepared glasses and smooth the top. Refrigerate for at least 1 to 3 hours.
  5. Before serving, garnish with crushed spéculoos biscuits and drizzle with melted spéculoos spread.

Notes

Use ultra-cold heavy cream to achieve perfect peaks when whipping. Incorporate a sprinkle of cinnamon or nutmeg in your whipped cream for extra flavor. Enjoy in glasses that allow you to showcase the mousse's texture.