Creamy Speculoos Mousse
Indulge in this light yet rich Creamy Speculoos Mousse, made with speculoos spread and whipped double cream for a decadent dessert perfect for any occasion.
Ingredients
Main Ingredients
- 375 ml cold double cream Use good-quality double cream for the best results.
- 200 g speculoos spread or cookie butter, divided
- 2 tablespoons finely crushed speculoos biscuits For garnish.
- 2 pieces speculoos biscuits, cut in half for garnish (optional) Use for topping.
Instructions
Preparation
- Whip the cold cream in a large bowl until it holds stiff peaks.
- Fold in 150g of the speculoos spread until the mixture is smooth and fully blended.
- Divide the mousse between 4 small ramekins or serving glasses, then level the tops with the back of a spoon.
- Refrigerate for about 20 minutes to let the mousse firm up slightly.
- Place the remaining speculoos spread in a microwave-safe bowl and heat briefly in 20-second intervals, stirring each time, until loosened. Let it cool a little.
- Spoon or drizzle the melted spread over each chilled mousse and spread gently over the surface.
- Finish with the crushed biscuits and add half a biscuit on top of each portion if desired.
- Serve straight away, or keep chilled until needed.
Notes
For an enhanced flavor, consider adding a pinch of cinnamon or nutmeg to the cream before whipping. Always taste before serving to adjust sweetness if necessary.