Now you really can eat your favorite cookie butter by the spoonfuls in this Speculoos cookie butter mousse. Light and rich at the same time.
If you’ve had the pleasure of sampling either Biscoff of Speculoos cookie butter spread and you liked it as much (or even more than) your favorite nut butter, then you may be guilty of eating it straight from the jar using a spoon. If so, this dessert is for you.
This fluffy mousse harnesses the sweet yet rich flavor of Speculoos cookie butter making it light and sinful at the same time. You’ll find yourself savoring each spoonful and scraping every last bit out from your bowl. You may even start eyeing your neighbors if you finish first or vice versa so guard your bowls!
One year ago: Mini Caramelized Banana Nut Bread
Three years ago: Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous
Four years ago: Homemade Tagalongs
SPECULOOS COOKIE BUTTER MOUSSE
1/2 cup Speculoos or Biscoff cookie butter
1 cup heavy whipping cream
1/2 cup sugar, divided
8 oz. cream cheese (room temperature)
2-3 tsp honey
Freshly grated cinnamon (optional)
- In a large bowl, add whipping cream and 1/4 cup sugar. Beat until it forms soft peaks and becomes whipped cream, this will take a few minutes.
- Into another bowl, add cream cheese and the remaining 1/4 cup sugar. Beat together until smooth. Taste and check for sweetness, if you like it sweeter add a little honey.
- Place the cookie butter into a microwave safe container and heat it for about 30 seconds until it’s warmed through. Add to the cream cheese mixture and mix until combined well. With a spatula gently fold the whipped cream into the cream cheese mixture.
- Spoon into individual ramekins, then cover with plastic wrap and refrigerate for at least 30 minutes or until mixture is set up. Sprinkle with cinnamon if desired.
Source: Adapted from my Nutella Mousse.