In a small saucepan bring 1/2 cup of heavy whipping cream to a boil. Once boiling remove from heat and stir in chocolate chips, vanilla extract, and pure coffee extract. Stir until chocolate is completely melted and you have a smooth ganache.
Transfer to a bowl, cover with plastic wrap, and refrigerate at least one hour.
In the mean time crush 12 Lotus Biscoff cookies using a food processor or Vitamix blender.
In a medium bowl whip the remainder cream until soft peaks form. Sweeten if desired.
Once ganache has set you can whip it in a medium sized bowl for about 8 minutes until it is soft and fluffy.
To assemble cups, spoon a tablespoon or so of the biscoff crumbs on the bottom of each cup. Pipe the whipped ganache on top of the crumbs and top with whipped cream and a Lotus Biscoff cookie.
View original blog post for this recipe at a little sweet life