Two Ingredient Lotus Biscoff Mousse … all you need is five minutes to make this simple, satisfying, delicious dessert! Desserts don’t get simpler than this two ingredient eggless mousse. That it’s gentle and light as a cloud certainly gets brownie, oops Biscoff points! It’s also so pretty when it’s piped into a stem glass, don’t you think? For me, it’s a great make ahead dessert option that tastes as good as it looks!
Having a jar of smooth Lotus Biscoff spread in the pantry is always helpful {sometimes dangerous too if you know what I mean?}, especially if you want to make an emergency dessert or one in a hurry. The cookie butter spread is vegan and paired with the vegan Biscoff biscuits can create a lot of magic, read delicious desserts.
Lotus Biscoff has become very popular of late. One nibble of the caramelized biscuits or one spoon of the cookie butter spread and you’ll guess exactly why it’s a much loved product. There was a time when travelling abroad meant a quick supermarket drive through to stock up on this coveted product. No longer necessary since it’s quite easily available locally now!
I’ve had a field day experimenting and creating different desserts with Lotus Biscoff spread and biscuits. Just when I think there’s probably nothing more I can create with Biscoff, along comes inspiration, another idea.
This two ingredient Lotus Biscoff mousse is as simple as it is satisfying. With an equal weight of cream to Biscoff spread, you can scale the recipe as you like, or even half it for a smaller portion. That easy!! I’ve used a 30% fat dairy cream here, Amul whipping cream, probably the only easily available dairy whipping cream we get in India.
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Two Ingredient Lotus Biscoff Mousse
Ingredients
- 150 g 30% fat whipping cream local brand Amul/red, chilled
- 150 g smooth Biscoff spread melted
- Biscoff biscuits edible flowers to top
Instructions
- Using an electric blender, whip the cream to stiff peaks.
- Pour over the melted Biscoff spread and fold in until mixed in.
- Put into a piping bag fitted with an open star piping nozzle and pipe into a stem glass or dessert bowl.
- Top with a Biscoff biscuit before serving.
