Ingredients:

  • 1 cup heavy whipping cream, chilled
  • 1/2 cup Biscoff spread
  • 4 Biscoff cookies, crushed

Instructions:

  1. Place the Biscoff spread in a microwave-safe bowl and heat for 15–20 seconds until smooth and slightly runny. Set aside to cool slightly.
  2. Pour the chilled heavy cream into a cold mixing bowl. Using an electric mixer on medium-high speed, whisk until soft peaks form.
  3. Gently pour the softened Biscoff spread over the whipped cream. Using a rubber spatula, fold the mixture together until the color is a uniform mahogany brown, being careful not to deflate the cream.
  4. Spoon the mousse evenly into four ramekins and refrigerate for at least 30 minutes to firm up.
  5. Just before serving, sprinkle the crushed Biscoff cookies on top.