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Speculoos Mousse

A luxurious and easy-to-make mousse featuring the delightful flavors of spéculoos, perfect for gatherings or a special treat for yourself.
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Prep Time 15 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert, Sweet Treat
Cuisine: Belgian, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 150 g biscuits spéculoos Crushed into fine powder
  • 60 g beurre fondu Melted butter
Mousse filling
  • 250 g mascarpone Softened at room temperature
  • 200 g pâte à tartiner spéculoos Speculoos spread
  • 50 g sucre glace Powdered sugar
  • 1 cuillère à café extrait de vanille Vanilla extract
  • 300 ml crème liquide entière Very cold heavy cream (30% fat minimum)
  • 5 pieces biscuits spéculoos Crushed for garnish
  • 30 g pâte à tartiner spéculoos Melted for drizzle on top

Method
 

Preparation
  1. Crush the biscuits spéculoos until finely powdered. Mix with melted butter until sandy, then press into the bottom of serving glasses and refrigerate to set.
  2. In a large bowl, combine mascarpone, spéculoos spread, powdered sugar, and vanilla extract. Beat until smooth.
  3. In a separate bowl, whip the very cold cream until stiff peaks form, then gently fold into the mascarpone mixture.
  4. Spoon the mousse into prepared glasses, smoothing the tops. Refrigerate for at least 1 to 3 hours.
  5. Before serving, garnish with crushed spéculoos and a drizzle of melted spéculoos spread.

Notes

Serve in elegant glasses for a stunning presentation. This mousse can be stored in the refrigerator for up to 3 days, but is best enjoyed within the first couple of days. For richer flavor, consider using dark spéculoos spread. Chilling your mixing bowl and beaters will help achieve perfect whipped cream peaks.