Recipe of the Week: Chocolate and Biscoff Moussse

Recipe of the Week: Chocolate and Biscoff Moussse

Chocolate and Biscoff Moussse

An indulgent dessert, redolent with nostalgia as the familiar flavour of Lotus Biscoff comes through in every mouthful.

Serves: 8


• 200g dark chocolate
• 200g Lotus Biscoff Smooth
• 5 eggs
• 200ml whipping cream


1. Heat the chocolate and biscoff together in the microwave or a bain marie until melted. Leave to rest before stirring to blend

2. Separate the eggs and beat the whites until stiff. Set aside. Whip the cream and set aside

3. Add the yolks one by one to the chocolate and Biscoff mixture, stirring thoroughly after adding each yolk

4. Carefully fold the egg whites into the mixture and then fold in the whipped cream

5. Spoon the chocolate Biscoff mousse into eight glass dishes and put in the fridge to firm

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