Eric BlairJune 18th
2020

If you’ve discovered a love for baking, but are looking for something to move onto now you’ve used up all your black bananas, why not turn your hand to mousse?

But this isn’t just any mousse we’re talking about - oh no, this is a way of combining everyone’s favourite coffee-side-biscuit-turned-cult-smash-hit Biscoff with mousse. 

We’ve already brought you Biscoff fudge and Biscoff truffles, we’ve even brought you Biscoff cheesecake - but this could be the winner…

If something super-light, yet equally indulgent, is what you’re after, we reckon you could be on to an absolute winner with this one… 

The recipe was shared with Tyla by Sydney-based food blogger Walla Abu-Eid - you can check out her Instagram for precise instructions on how to recreate her delicacy!

All you'll need is an electric mixer - you can use a hand whisk, but it’ll be hard work - 600ml whipping cream, 10 tbsp of melted Biscoff spread and, optionally, Lotus Biscoff biscuits to decorate.

First off you need to whip your cream using an electric mixer (if you’ve not got one, Argos have a good range that starts at just £9.99!), by hand if not, until soft peaks form on the top.

Next, place your jar of Biscoff spread in the microwave for roughly 20 seconds until it softens - don’t overheat it though! 

When it's nice and soft, place 10 tbsp of it over your cream and fold together using a spatular until it’s fully combined. 

If you’re feeling a bit fancy, you can layer your mousse with crushed Biscoff biscuits placed at the bottom of your ramekins, and decorate with some whipped cream and more biscuits on top - because why not?

Then just pop them in the fridge for at least two hours to set before you dig in!

If you feel like expanding your Biscoff repertoire even further, why not treat yourself to a Biscoff cookbook? 

The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More by blogger Katrina Bahl is now available on Amazon

Priced at £10.44 for the Kindle edition and £17.52 in hardback, the book is absolutely packed with over 70 recipes featuring your favourite Biscoff products - a quick glance through at the photos will have you drooling in no time.

The description reads: “Who can say no to something called ‘cookie butter’? Especially when it’s baked into such treats as Caramel Biscoff Brownies, Crunchy Biscoff Pretzel Cups, or Biscoff Buttercream Cupcakes?

“The taste is similar to a sophisticated peanut butter, but this delicious spread is made from cookies, not nuts. It was born in Belgium on a reality television show and became wildly popular almost overnight.

“Home chefs everywhere have embraced the spread and the cookies as go-to ingredients for cakes, mousses, candies, and more.”

My teeth are tingling at the thought!

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