Lotus Biscoff Chocolate Mousse

 

If you haven't discovered Lotus Biscoff spread yet, I urge you to try it now. The little caramelised biscuits you often get with a cup of coffee in cafes have been turned into a spread that is the consistency of Nutella, but tastes like biscuits!

The company's website suggests it as a breakfast food spread on toast which I think might be a bit sweet - I don't even eat Nutella on toast though I do have it on croissants, but otherwise I use it in desserts. Or eat it straight from the jar with a spoon!



I wanted to make an easy dessert for a barbecue with family and found a recipe for Lotus Biscoff and chocolate mousse on the Ocado app. The recipe had  step missing - it didn't tell you what to do with the egg whites that were listed in the ingredients - so I took a punt, and will explain here what I did.

I didn't buy any of the actual Lotus Biscoff biscuits as they are for decoration only and make the recipe quite expensive if you need to buy a whole packet only to use a few, unless you are going to eat the rest of the biscuits later!

The recipe says it serves 8; I did it for 5 and for 8 people the portions would be quite small, so you could use this quantity to serve 6

You need:
200g Lotus Biscoff smooth spread (see link above)
200g dark chocolate
5 eggs
200ml whipping cream - I used double cream as I couldn't get whipping cream and it worked fine

Heat the chocolate and Biscoff spread in the microwave until melted- I did on the 5 setting (medium heat) for 2 minutes.

Separate the egg and in one bowl, beat the egg whites with a whisk until stiff and set both whites and yolks aside. Whip the cream and set aside.

Beat the egg yolks one at a time into the chocolate mixture then fold in the beaten egg whites. Finally fold in the whipped cream.

Spoon into individual serving dishes and chill for a few hours until set; these will also keep overnight in the fridge.

The mousse was very rich but really light in texture, this is definitely something to make again!