Ingredients:

1 cup (240ml) Heavy Cream, cold

120g Biscoff spread

Crushed Biscoff cookies (optional)

Directions:

Whip the Cream:

In a bowl, whip the cold heavy cream to stiff peaks.

Melt the Biscoff Spread:

Heat the Biscoff spread in a microwave for a few seconds until melted and smooth.

Combine:

Gently fold the melted Biscoff spread into the whipped cream until fully incorporated and no streaks remain.

Pipe the Mousse:

Transfer the mousse to a piping bag. If the mousse is too runny, refrigerate it for 1 hour while in the piping bag.

Pipe the mousse into serving dishes.

Chill:

Refrigerate the mousse for at least 3 hours to set.

Add Biscoff Topping:

After 3 hours, spread 1-2 teaspoons of Biscoff spread on top of each mousse. Refrigerate for another hour.

Decorate and Serve:

Decorate with crushed or whole Lotus Biscoff cookies before serving.

Enjoy your delicious and indulgent Lotus Biscoff Mousse!