Chocolate and Cookie Mousse

  • 16 Oct - 22 Oct, 2021
  • Mag The Weekly
  • Cookery


· 1 cup dark chocolate

· ¾ cup Lotus Biscoff Creamy Cookie Butter

· 5 eggs

· 1 cup whipping cream


Heat the chocolate and biscoff together in the microwave until melted. Leave to rest before stirring to blend. Separate the eggs and beat the whites until stiff. Set aside. Whip the cream and set aside. Add the yolks one by one to the chocolate and biscoff mixture, stirring thoroughly after adding each yolk. Carefully fold the egg whites into the mixture and then fold in the whipped cream. Spoon the chocolate and biscoff mousse into the glass dishes and put in the refrigerator to firm. Serve.