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Lotus Biscoff Dairy-free Mousse Cups

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Ingredients

Adjust Servings:
16 oz Non-Dairy Whipping Cream divided
1/2 tsp Vanilla Extract
1 TBS Powdered Sugar
Pinch Kosher Salt
1 Cup Lotus Biscoff Cookie Butter (or any speculoos cookie butter) divided
16 Lotus Biscoff Cookies crushed into crumbs

Nutritional information

492
Calories
31.2g
Total Fat
0mg
Cholesterol
293.6mg
Sodium
47.2g
Total Carbohydrate
31.2g
Sugars
1.6g
Protein

Lotus Biscoff Dairy-free Mousse Cups

Quick and Easy Shabbat Dessert

Cuisine:

    Easy kosher lotus cookie butter mousse cups! A perfect Shabbos dessert that comes together quick!

    • 15 Minutes
    • Serves 10
    • Easy

    Ingredients

    Directions

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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 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.

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don’t forget to click that Yum Button! See all our recipes on your Yummly app. 

    #BetheMasterofMealtime   #CandidlyDelicious

    Lotus Biscoff Dairy-free Mousse Cups

    Prep Time: 15 minutes

    Total Time: 15 minutes

    Yield: 10

    Lotus Biscoff Dairy-free Mousse Cups

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

    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.
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    Steps

    1
    Done

    Mise en Place

    Gather and measure all ingredients

    2
    Done

    Measure ½ cup of Non-dairy Cream into your mixing bowl. Add Vanilla, Powdered Sugar, and Kosher Salt.

    3
    Done

    Beat on High until Stiff Peaks are formed. Set Aside.

    4
    Done

    No need to rinse your mixing bowl. Pour in the remaining non-dairy cream and beat on high until stiff peaks form.

    5
    Done

    Add ¾ cup of Lotus Cookie Butter and fold it in with a rubber spatula until one smooth, consistent color is achieved. Set Aside.

    6
    Done

    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.

    7
    Done

    Now, assemble your mousse cups. First pour in cookie crumbs to cover the bottom of the cup, approx 2 TBS. Fill the cup with the Lotus mousse, then top with the sweetened whip and a drizzle of melted cookie butter.

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