Biscoff Mousse | Slimming & Weight Watchers Friendly

Ingredients

• 100 mllow-fat double cream alternative
• 100 gfat-free Greek-style yoghurt
• 80 gsmooth Biscoff spread
• 1 tspvanilla extract
• 1/2Biscoff biscuit, crumbled

Instructions

1. 1

   Whip the cream

   Put the low-fat double cream alternative in a medium mixing bowl. Using an electric hand whisk on high speed, whisk for about 2 minutes, until soft peaks form. Stop before it becomes too stiff to fold into the other ingredients.

2. 2

   Melt the spread

   Put the Biscoff spread in a small microwave-safe bowl and microwave in short bursts until smooth, melted and runny. Alternatively, sit the bowl inside a slightly larger bowl of boiling water and stir for about 2 minutes.

3. 3

   Fold the mixture

   Add the yoghurt, melted Biscoff spread and vanilla extract to the whipped cream alternative. Gently fold with a rubber spatula or large metal spoon until combined, taking care not to knock out the air.

4. 4

   Chill and serve

   Divide the mousse between four 125 ml ramekins and scatter the crumbled Biscoff biscuit over the top. Chill for about 30 minutes before serving.

What is Biscoff mousse?

Biscoff mousse is a chilled dessert flavoured with the caramelised, spiced biscuit spread associated with Belgian speculoos-style biscuits. This version folds the spread into whipped cream alternative and yoghurt, then adds biscuit crumbs for contrast.

The yoghurt brings a gentle tang, while careful folding helps keep the mixture airy. Individual ramekins make the portions easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 234 calories, 4g protein, 16g carbs, 17g fat.

The Biscoff spread is the main source of fat, while the spread and biscuit contribute carbohydrates; the yoghurt and cream alternative provide some protein. Serve a ramekin with fresh fruit if you would like a more balanced dessert plate.

Choosing the ingredients

Cream alternative: use a product that can be whipped, and chill it beforehand if its packaging recommends this. Whip only until soft peaks appear so it remains easy to fold.

Biscoff spread: smooth spread melts readily and distributes evenly through the mousse. The small amount of biscuit on top adds crunch without changing the creamy base.

Melting the spread

Short bursts: microwave the spread briefly at a time, checking and stirring between bursts. It should be fluid and smooth, not hot.

Water bath: if you do not want to use a microwave, sit the small bowl over or inside a larger bowl containing boiling water and stir for about 2 minutes. Keep water out of the spread.

Folding for an airy texture

Gentle strokes: add the yoghurt, melted spread and vanilla to the whipped cream alternative, then fold rather than beat. Scrape down the sides and turn the mixture over until no streaks remain.

Temperature: let the melted spread cool slightly if it feels hot before adding it. A very warm spread can make the whipped base lose volume.

How to tell it is ready

Soft peaks: the whipped cream alternative should hold a peak whose tip bends over when the whisk is lifted. Stiff peaks can make the mousse harder to combine smoothly.

After chilling: give the ramekins about 30 minutes in the fridge, as directed. The mousse should be cool and softly set, with the biscuit crumbs still distinct on top.

Serving ideas

Serve the mousse straight from its ramekin, keeping the biscuit topping visible for a little crunch in each spoonful. It works well as a small finish after a meal.

For a contrasting accompaniment, offer fresh berries alongside rather than mixing them into the mousse, which keeps its texture intact.

Recipe notes & tips

• Use a clean, dry bowl when whipping the cream alternative.
• Stop whisking as soon as soft peaks form.
• Melt the spread in short microwave bursts to avoid overheating it.
• Let hot melted spread cool slightly before folding it into the whipped base.
• Fold with a broad spatula or spoon and avoid vigorous stirring.
• Add the biscuit crumbs just before chilling so they stay on top.

Variations

• Berry side: serve with fresh raspberries or sliced strawberries for a tart contrast.
• Extra crunch: crumble a little more Biscoff biscuit over each ramekin just before serving.
• Cocoa finish: dust the top lightly with cocoa powder for a bittersweet note.
• Layered dessert: alternate mousse and biscuit crumbs in small glasses for visible layers.
• Vanilla balance: adjust the vanilla slightly to suit how strongly you want it to come through.

Common mistakes to avoid

• Over-whipping: the cream alternative can become too stiff to fold; stop at soft peaks.
• Overheating the spread: it can become very hot; melt it in short bursts and check often.
• Adding hot spread: heat can deflate the whipped base; allow the spread to cool slightly first.
• Beating instead of folding: vigorous mixing removes air; use gentle strokes until combined.
• Skipping the chill: the mousse needs about 30 minutes in the fridge before serving.
• Adding crumbs too early: they can lose their crunch; scatter them over the mousse before chilling as directed.

How to store

Cover the ramekins and keep them refrigerated; for the best texture, eat within 2 days. This mousse is served chilled, so it does not need reheating.

Frequently asked questions