Lotus Biscoff Dairy-free Mousse Cups

Lotus Biscoff Dairy-free Mousse Cups are the simplest dessert ever, but they look professional and have rich flavors of caramel and spices.  

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When I’m in a rush for a Shabbat dessert or I have company coming unexpectedly, I can pull Lotus Biscoff Dairy-free Mousse Cups decadent mousse together in just a few minutes with ingredients that I nearly always have on hand!  I will warn you now though… It’s incredibly addictive. I will eat these leftovers for breakfast, or lunch..or midnight..These mousse cups are fantastic for entertaining because they have a super-creamy texture and the addictive cookie butter flavor.  Lotus Biscoff Dairy-free Mousse Cups can be made in advance and held in the fridge for 3-4 days or frozen. 

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Serves: 10 Prep Time: 15 Minutes Cook Time: 0 Minutes

Ingredients:

• 16 ounces Non-dairy Whipping Cream
• ½ teaspoons Vanilla Extract
• 1 Tablespoon Powdered Sugar
• ⅛ teaspoons Kosher Salt
• 1 Cup Lotus Cookie Butter
• 16 Lotus Cookies, crushed

Instructions: 

1. Measure ½ cup of Non-dairy Whipping Cream into your mixing bowl.  Add Vanilla, Powdered Sugar, and Kosher Salt.
2. Beat on High until Stiff Peaks are formed.  Set Aside.
3. No need to rinse your mixing bowl.  Pour in the remaining non-dairy whipping cream and beat on high until stiff peaks form.
4. Add ¾ cup of Lotus Cookie Butter and fold it in with a rubber spatula until one smooth, consistent color is achieved. Set Aside.
5. Melt the remaining ¼ cup of lotus cookie butter on low heat until just liquid.  Careful not to overcook or it will start to get chunky and hard.
6. Now, assemble your mousse cups.  First pour in cookie crumbs to cover the bottom of the cup, approx 2 Tablespoons.  Fill the cup with the Lotus mousse, then top with the sweetened whip and a drizzle of melted cookie butter.
7. These mousse cups are fantastic for entertaining because they have a super-creamy texture and the addictive cookie butter flavor.  Lotus Mousse Cups can be made in advance and held in the fridge for 3-4 days or frozen.

Lotus Biscoff Dairy-free Mousse Cups

Course: Dessert

Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian

Keyword: 9 days, Egg-free, Husband-approved, Indulgent, Kid-friendly, Kosher, Make-ahead, Super Simple, Tisha B'av, Trendy

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 10

Calories: 356kcal

Lotus Mousse Cups are the simplest dessert ever, but they look professional and have rich flavors of caramel and spices.

Print Recipe

Ingredients

• 16 ounces Non-dairy Whipping Cream
• ½ teaspoons Vanilla Extract
• 1 Tablespoon Powdered Sugar
• ⅛ teaspoons Kosher Salt
• 1 Cup Lotus Cookie Butter
• 16 Lotus Cookies crushed

Instructions

• Measure ½ cup of Non-dairy Whipping Cream into your mixing bowl. Add Vanilla, Powdered Sugar, and Kosher Salt.
• Beat on High until Stiff Peaks are formed. Set Aside.
• No need to rinse your mixing bowl. Pour in the remaining non-dairy whipping cream and beat on high until stiff peaks form.
• Add ¾ cup of Lotus Cookie Butter and fold it in with a rubber spatula until one smooth, consistent color is achieved. Set Aside.
• Melt the remaining ¼ cup of lotus cookie butter on low heat until just liquid. Careful not to overcook or it will start to get chunky and hard.
• Now, assemble your mousse cups. First pour in cookie crumbs to cover the bottom of the cup, approx 2 Tablespoons. Fill the cup with the Lotus mousse, then top with the sweetened whip and a drizzle of melted cookie butter.

Notes

These mousse cups are fantastic for entertaining because they have a super-creamy texture and the addictive cookie butter flavor. Lotus Mousse Cups can be made in advance and held in the fridge for 3-4 days or frozen.

Nutrition

Sodium: 241.6mg | Sugar: 22.4g | Calories: 356kcal | Fat: 22.4g | Protein: 0.8g | Carbohydrates: 33.6g