
Dark Chocolate Mousse with Lotus Biscoff
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.

Directions
- Melt the butter and the chocolate in a double boiler.
- In a mixing bowl, whip the egg yolks.
- 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.
- In another bowl, whisk the egg white and the brown sugar into a smooth and frothy meringue.
- Fold the meringue gently into the chocolate mixture in two batches.
- Pour 1/2 of the mousse into a serving bowl.
- Crumble 6 Biscoff Cookies and scatter on top of the mousse.
- Pour in the remaining mousse, and top it with the powdered Biscoff Cookies.