Speculoos mousse verrines
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Usually, we enjoy speculoos biscuits with coffee at the end of a meal. We simply can't resist these little crunchy biscuits. So when we swapped the cake for these verrines, our hearts nearly skipped a beat! And you—will you be able to resist this utterly indulgent dessert?!
Ingredients
6
Materials
- 6 small dessert glasses
- 1 piping bag (optional)
- 1 round piping nozzle (optional)
Preparation
Preparation10 min
Waiting time1 h 20 m
Cook time1 min
Place the cream, mascarpone, bowl, and whisk in the freezer for 20 minutes.
Whip the well-chilled cream and mascarpone until they form whipped cream.
Melt 1 heaped tablespoon of speculoos spread in the microwave for 30 seconds. Mix the melted spread into the whipped cream.
Crumble the speculoos cookies. Soak the ladyfingers in milk and break them into thirds.
Place the large pieces of speculoos biscuits at the bottom of the dessert glasses. Generously cover with cream using a piping bag (or a spoon).
Place a soaked ladyfinger piece on top and cover with mousse. Drizzle some melted speculoos spread on top.
Sprinkle with crumbled speculoos cookies and refrigerate for 1 hour.
It's ready!
FAQ ❓
How can I make my speculoos mousse even lighter?
You can fold beaten egg whites into the mixture for a lighter, airier texture.
What type of cream is best for this recipe?
It is recommended to use full-fat liquid cream to make a firm, smooth whipped cream.
Can I replace the speculoos with another type of biscuit?
Yes, you can use ladyfingers or shortbread biscuits for a change of flavor.
How long can these verrines be kept in the refrigerator?
These verrines can be kept in the refrigerator for up to 2 days, but they are best enjoyed the same day for the best texture.
Can I prepare these verrines in advance?
Absolutely! You can prepare the verrines the day before and keep them chilled, ready to serve.
Nutrition
for 1 serving / for 100 g
Calories: 173Kcal
- Carbo: 11.4g
- Total fat: 19.8g
- Saturated fat: 13.4g
- Proteins: 2.9g
- Fibers: 0.4g
- Sugar: 4.8g
- ProPoints: 7
- SmartPoints: 9
Nutritional information for 1 serving (77g)
Attributes
Keep refrigerated
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Questions
Photos of members who cooked this recipe
Juliette HessI have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
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