Get ready to indulge in a dessert that’s as easy to make as it is delicious! Our Biscoff mousse recipe is the epitome of creamy decadence, and no one will believe it’s quickly made with just two ingredients.
Table of Contents
What Is Mousse?
Traditionally a French recipe, a mousse is a type of soft food that can be made either savory or sweet but always has an airy texture. They can range from light and fluffy to creamy and thick depending on the ingredients used, but they’re also smooth and beaten to a stiff peak. Most often, mousse recipes are served cold, and sweet varieties can often be found frozen as well.
What Is Biscoff?
A Biscoff is a sweet and crumbly cookie that is often served with coffee or tea. They were originally made in a bakery in Lembeke, Belgium. However, in recent years, they have exploded in popularity and have even been turned into a smooth peanut butter-like spread! For good reason, too. Not only are the cookies made with natural ingredients, but they’re also sweet in flavor with hints of caramel and utterly delicious. Clearly, we’re huge fans and do our best to incorporate these tasty cookies into as many recipes as we can!
What Does This Recipe for Mousse Consist Of?
This Biscoff mousse recipe is so simple it’s almost embarrassing. All you need is heavy cream and Biscoff spread! Seriously, that’s it. Of course, we like to add extra crumbled Biscoff cookies on top, but that’s totally optional. This might be the easiest dessert you ever make.
How to Make Biscoff Mousse
Given its beautiful appearance and French name, mousse can be intimidating to make, but we’re letting the secret out of the bag — it couldn’t be easier to make!
- Add the ingredients to a large bowl.
- Using a hand mixer or electric stand mixer, beat the ingredients until they’re smooth and medium peaks begin to form. *Do not over-beat or the mixture will separate.
- Then, add the mousse to a small bowl or glass jar, and smooth extra Biscoff spread on top.
- Place your mousse in the fridge to chill.
- Sprinkle extra Biscoff cookies on top, and enjoy!
Tips to Avoid Curdling
To prevent curdling and achieve the perfect mousse here are some tips:
- Use cold heavy cream: Start with well-chilled heavy cream. It’s important that the cream is cold to facilitate better whipping and reduce the risk of curdling.
- Cold equipment: Ensure that your mixing bowl and beaters or whisk are also cold. You can chill them in the freezer for a short while before whipping the cream.
- Avoid overwhipping: Over-whipping heavy cream can lead to curdling. Whip just until soft or medium peaks form, depending on your desired consistency. Soft peaks have a slightly drooping tip, while stiff peaks stand upright. We prefer to stop at a medium peak. After it is refrigerated it will continue to set.
- Be patient: Whipping cream takes time, especially if you’re doing it by hand or with a lower-speed mixer. Avoid the temptation to speed up the process by increasing the mixer speed too quickly. Gradually increase the speed to reach the desired consistency.
- Be mindful of room temperature: Avoid whipping cream in a warm room or on a hot day. High temperatures can cause the fat in the cream to melt, leading to curdling. Keep your environment cool if possible.
What Do I Do If My Mousse Is Runny?
First, make sure to take your time beating the ingredients. If stiff peaks do not form then it will not stay thick and fluffy like we want it to. However, if you do this and your mousse still has a slightly runny consistency, try incorporating about 1 tablespoon of cornstarch into the mixture, and whip again until smooth.
Can I Make This Recipe Ahead of Time?
Yes! Once formed, mousse can be stored covered in the fridge for 3-4 days. However, we recommend leaving the cookie pieces off until just before serving to prevent them from becoming soggy.
More Biscoff-Infused Recipes You’ll Love
Can’t get enough Biscoff? We totally understand and have you covered with these great recipes!
- Quick to make and family-friendly, this Easy No Churn Biscoff Ice Cream is made with just 5 ingredients.
- Layers of Biscoff crust are wedged between a creamy filling in this incredible Biscoff Cake.
- These Biscoff blender muffins are a little healthier than cupcakes but just as irresistible!
- These Biscoff cinnamon rolls are the best of both worlds for a sweet breakfast or brunch treat everyone will adore.
2-Ingredient Biscoff Mousse Recipe
Ingredients
- 2 cups heavy cream
- 1 cup Biscoff spread + more for topping
- Optional: Biscoff cookies for garnish
Instructions
- In a large bowl, whip the heavy cream and Biscoff spread with a hand mixer or stand mixer until smooth and medium peaks form. *Do not over beat or the mixture will separate.2 cups heavy cream, 1 cup Biscoff spread + more for topping
- Transfer to a large bowl or separate containers.
- Chill in the fridge 30 minutes or until cool.
- Top with extra Biscoff spread and Biscoff cookies, if desired.Optional: Biscoff cookies for garnish
- Serve immediately, and enjoy!
Would you like to save this? 🔖
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made the mousse part and it turned out Fantastic…I made sure my Heavy cream was nice and cold and I put my bowl to my Kitchen Aid in the freezer while getting my ingredients prepared…I used the Whisk attachment and whip the Cream & Cookie butter for ½ min on low then cranked it up to medium and went back and forth for about a minute to a minute and a ½ it came to a medium peak and I stopped right there…Turned out wonderful..its in the fridge to set up and then I will top it with just the Biscoff cookies because I think it’s sweet enough just by itself…Thank you both for such a yummy dessert ☺️🌹🫶
Thank you for the feedback, Margaret! We’re so glad you enjoyed the recipe. 😊
Xo,
Alia & Radwa
I just made it and it’s great! I only mixed it for a very short time. Low to medium peaks. I crushed cookies for the topping. The only question I have is, why do your pictures show the mousse part looking white? The recipe says to mix the heavy cream with the cookie butter. So of course that would make it a brownish color. Yours looks so much prettier with the layers.
We’re so glad you enjoyed it! We didn’t add much for the pictures. It will turn more brown when incorporating the full amount of Biscoff.
Xo,
Alia & Radwa
All your recipes are great, simple to create and delicious. Thank you.
Thank you so much, Ade! 😊
Xo,
Alia & Radwa
Made this recipe a few times… it’s soooo good!! Thanks for sharing.
Thank you, Johanne! We’re so glad you enjoy it. 😊
Xo,
Alia & Radwa
Don’t know what I did wrong, made sure I followed the recipe faithfully, made sure everything was cold and just after the cream and Biscoff combined it started to resemble scrambled eggs. Gutted, it’s my husband’s birthday — no dessert now 😟😟
We’re so sorry to hear this! Was it particularly hot or did the whipping cream warm before using? This can cause curdling.
Xo,
Alia & Radwa
I will make it
We hope you enjoy, Luis!
Xo,
Alia & Radwa
“Normal” Biscoff or Crunchy Biscoff?
Thank you.
Hello, how about beating the cream first and then mixing it to the spread with a spoon ? Will it prevent curdling and still have the same texture as the one you did? Thank you
That should work! We would love to know how it turns out for you. 😊
Xo,
Alia & Radwa
I was so excited about trying this recipe and now I’m completely upset. I began mixing the heavy cream and Biscoff at 9:11pm and it looked curdled at 9:13pm! I was using a glass bowl and a hand mixer. It was mixing just fine but still wasn’t at medium peaks and then – all if a sudden- it looked like curdled consistency! Is this really that easy to mess up? Are you supposed to only beat at low speed for 1/2 a min?
Sorry to hear this, Rhonda! It can be a little tricky. We added tips to avoid curdling so it hopefully doesn’t happen again.
Xo,
Alia & Radwa
I followed your recipe for the Biscoff mousse but my mousse was brown and not white like yours. Why? Very disappointed that it was not like yours in the recipe.
Hi Lisa! First, it’s important to make sure to take your time beating the ingredients. If stiff peaks do not form then it will not stay thick and fluffy like we want it to. However, if you do this and your mousse still has a slightly runny consistency, try incorporating about 1 tablespoon of cornstarch into the mixture, and whip again until smooth. Hope this helps!
Xo,
Alia & Radwa
How many of the small jars does this recipe make?
Two! 😊
Xo,
Alia & Radwa
can I freeze this?
We don’t recommend freezing this recipe, because the dairy isn’t likely to thaw well!
Xo,
Alia & Radwa
I tried to make this and it didn’t blend. It almost seemed like it curdled. It didn’t but had that consistency.
It sounds like you over beat it! You have to stop right when it is medium peaks not any more!
What is Bishof spread?
It is a cookie butter spread, also known as speculoos cookie butter spread!
That’s what happened to me😢
Hi! Sorry you are having trouble. You must be careful not to over beat or the cream will curdle. Just beat until medium peaks. Hope this helps!
How did you get the Biscoff spread layer on so even and smooth?
We melted it in the microwave! Only need to microwave it for 20-30 seconds.
Normal Biscoff or Crunchy Biscoff? thank you.
Normal is best! We hope you enjoy. 😊
Xo,
Alia & Radwa