Ingredients
Method
- In a mixing bowl, whip the cold heavy cream using a stand or hand mixer for about 2 minutes until medium-stiff peaks form.
- In a separate bowl, beat together the Biscoff spread, powdered sugar, softened cream cheese, vanilla extract, salt, and cinnamon until smooth and creamy.
- Gently fold the whipped cream into the Biscoff mixture, being careful to keep the mousse light and airy.
- Divide the mousse evenly into serving jars or bowls.
- Melt a small amount of Biscoff spread and drizzle over the top. Sprinkle with crushed Biscoff cookies and chocolate shavings if desired. Chill in the refrigerator for at least 1 hour before serving.
Nutrition
Notes
This Biscoff mousse is quick, creamy, and indulgent. A simple 5-minute prep transforms into a velvety dessert, perfect for elegant presentation with minimal effort.
