Three Ingredient Biscoff Mousse - Jane's Patisserie (2024)

*This post may contain affiliate links. Please see my disclosure for more details!*

A delicious three ingredient biscoff mousse that is guaranteed to be a crowd pleaser for any biscoff lover like me!

Say hello to one of the easiest and quickest desserts that you could possibly make – and with only three ingredients how could it get any better?!

Biscoff recipes

So we all know I am utterly obsessed with biscoff right?! I’ve published at least THIRTY biscoff recipes at this point in time and I just can’t stop. I know, my last recipe on the blog was my biscoff sticky toffee pudding and I just utterly adore it, but my most famous recipe is my biscoff cheesecake which has been on my blog for nine years.

I am eternally sorry if you don’t actually like biscoff because I really won’t shut up about it, but I love what I love, okay?! Speculoos or biscoff is a sweet and spiced biscuit spread, and also biscuit. I adore lotus biscuits with a passion, and dunk them in my tea every day.

No-Bake recipes

No-bake recipes are always a winner because they tend to be quicker to make, if you ignore the setting process (but this really replaces the cooling part of a bake right?) and I find them so much easier to do. Whether it’s a cheesecake, a no-bake tart, or anything like that… a no-bake treat has my heart because you don’t have to turn the oven on, especially on a summers day.

The charm of a recipe like this, is that it is SO few ingredients. You could even make it only two ingredients if you’re not fussed about the biscuit part of it – but I adore the crunch of the biscuit if I’m honest.

The mousse

So, for the mousse, it really is just double cream and Biscoff spread. I know, it’s not really going to be a mousse in some peoples eyes, but this is basically a cheats way of creating a delicious and indulgent recipe, extremely simply. I want things as easy as possible somethings, what can I say.

For this recipe, I tend to pour the double cream into a bowl, and dollop in the biscoff spread. I then use a balloon whisk to combine the two ingredients – you do NOT need to use a mixer for this. It is much simpler to do by hand, and it prevents over-whisking. Honestly, the thickness of the biscoff spread combines with the cream really quick, and it creates a smooth texture.

If you over whip the mixture, it will go grainy – you can add the mixture to a pan and heat ever so slightly to bring it back, or even gently stir through some extra double cream, but honestly whipping as little as possible in the first place is best. By hand, is the best.

I then pipe my mousse into my glasses so that it’s neater, and I have more control on making the amount in each glass even. I want to make sure that they look cute, as well as taste nice!

Decoration

The decoration is super simple for this as well, because again we are going with the simple theme. I melted down some extra biscoff spread in the microwave but you can do this in a pan if you prefer instead. I pour this over the top of the mousse, and then smooth it over to create a nice layer.

I then added in a biscuit, and some biscuit crumbs for decoration. If you want, you can just set the biscoff mousse in the fridge and then add biscuits on the side if you prefer – but this is entirely up to you.

Tips & Tricks

• This recipe will last for 3 days in the fridge
• You can use other spreads instead of the biscoff such as Nutella
• Whip BY HAND and don’t use an electric mixer for best results – it doesn’t take long to whip at all
• You can use the smooth or crunchy spread

ENJOY!

Find my other recipes on myRecipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

©Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.