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Dark Chocolate Mousse with Lotus Biscoff

By Azra,

If you like Chocolate and Lotus Biscoff Cookies, then you will love this recipe from the “Original Speculoos 50 Recipes ” book by famous French Chef Philippe Conticini.

Total votes: 929
Review Recipe3 stars based on 929 votes
Yields8
LevelModerate
Dark Chocolate Mousse with Lotus Biscoff (image: #1)
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Directions

  1. Melt the butter and the chocolate in a double boiler.
  2. In a mixing bowl, whip the egg yolks.
  3. Pour the melted chocolate into the bowl, and mix quickly and thoroughly, so that the egg yolks don’t cook from the heat of the melted chocolate.
  4. In another bowl, whisk the egg white and the brown sugar into a smooth and frothy meringue.
  5. Fold the meringue gently into the chocolate mixture in two batches.
  6. Pour 1/2 of the mousse into a serving bowl.
  7. Crumble 6 Biscoff Cookies and scatter on top of the mousse.
  8. Pour in the remaining mousse, and top it with the powdered Biscoff Cookies.

Ingredients

  • 2 tablespoon butter
  • 6 oz. chocolate (62% cocoa)
  • 2 egg yolks
  • 6 egg whites
  • 1 tablespoon brown sugar
  • 6 Lotus Biscoff Cookies (crumbled)
  • 4 Lotus Biscoff Cookies crushed into powder