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Lotus Mousse Cups

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Ingredients

Adjust Servings:
16 oz Non-dairy Cream divided
1/2 tsp Vanilla Extract
1 TBS Powdered Sugar
Pinch Kosher Salt
1 Cup Lotus Cookie Butter divided
16 Lotus Cookies crushed into crumbs

Lotus 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 this 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 Mousse Cups can be made in advance and held in the fridge for 3-4 days or frozen. Cook and comment. I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow me on FacebookInstagram and Pinterest.

    Gorgeous ramekins filled with luscious lotus cookie butter mousse

    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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