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. 

overhead image of a jar of Biscoff mousse with a bite taken out

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 They were originally made in a bakery in Lembeke, Belgium.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. 

overehead image of jars of biscoff mousse topped with Biscoff spread and Biscoff cookies on a wooden board with Biscoff cookies scattered around

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! 

  1. Add the ingredients to a large bowl
  2. 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.
  3. Then, add the mousse to a small bowl or glass jar, and smooth extra Biscoff spread on top. 
  4. Place your mousse in the fridge to chill.
  5. 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. 

a glass jar with Biscoff mousse topped with Biscoff spread and Biscoff cookie pieces with a cookie sticking out

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! 

a glass jar with Biscoff mousse topped with Biscoff spread and Biscoff cookie pieces with a cookie sticking out

2-Ingredient Biscoff Mousse Recipe

5 from 13 votes
Author: Food Dolls
Servings: 2 servings
Prep: 10 minutes
Total: 10 minutes
Made with just 2-ingredients, this Biscoff mousse recipe is creamy, decadent, and so easy to prepare. It’s a decadent no-bake treat that tastes like you spent hours in the kitchen and is guaranteed to impress your guests!

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!

Nutrition

Serving: 1jar | Calories: 809kcal | Carbohydrates: 7g | Protein: 7g | Fat: 86g | Saturated Fat: 55g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 269mg | Sodium: 64mg | Potassium: 226mg | Sugar: 7g | Vitamin A: 3499IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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19 Comments

  1. 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

  2. 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?

    1. 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

    1. We don’t recommend freezing this recipe, because the dairy isn’t likely to thaw well!

      Xo,
      Alia & Radwa

  3. I tried to make this and it didn’t blend. It almost seemed like it curdled. It didn’t but had that consistency.

    1. It sounds like you over beat it! You have to stop right when it is medium peaks not any more!

      1. 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!