CHOCOLATE AND LOTUS BISCOFF MOUSSE

30 minutes prepare in 5 steps

Give a long-standing classic a new twist and create a totally crave-worthy dessert to seduce every chocolate lover. And be sure to keep enough aside for a second (or third) serving.

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For 8 portions

• 7oz dark chocolate
• ¾ cup Lotus Biscoff Creamy Cookie Butter
• 5 eggs
• 1 cup whipping cream

  • 1

    Heat the chocolate and Biscoff together in the microwave or au bain-marie until melted. Leave to rest before stirring to blend.

  • 2

    Separate the eggs and beat the whites until stiff. Set aside. Whip the cream and set aside.

  • 3

    Add the yolks one by one to the chocolate and Biscoff mixture, stirring thoroughly after adding each yolk.

  • 4

    Carefully fold the egg whites into the mixture and then fold in the whipped cream.

  • 5

    Spoon the chocolate and Biscoff mousse into 8 glass dishes and put in the refrigerator to firm.

Step
01
05

CHOCOLATE AND LOTUS BISCOFF MOUSSE

Heat the chocolate and Biscoff together in the microwave or au bain-marie until melted. Leave to rest before stirring to blend.

Step
02
05

CHOCOLATE AND LOTUS BISCOFF MOUSSE

Separate the eggs and beat the whites until stiff. Set aside. Whip the cream and set aside.

Step
03
05

CHOCOLATE AND LOTUS BISCOFF MOUSSE

Add the yolks one by one to the chocolate and Biscoff mixture, stirring thoroughly after adding each yolk.

Step
04
05

CHOCOLATE AND LOTUS BISCOFF MOUSSE

Carefully fold the egg whites into the mixture and then fold in the whipped cream.

Step
05
05

CHOCOLATE AND LOTUS BISCOFF MOUSSE

Spoon the chocolate and Biscoff mousse into 8 glass dishes and put in the refrigerator to firm.

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