This recipe for Biscoff Crunch White Chocolate Mousse Cup is inspired by a dessert I used to serve when I worked at La Caravelle restaurant, back in the glory days of French restaurants in New York City. You can watch this recipe HERE. I am a fanatic for all things chocolate peanut butter. Still, at the restaurant (which closed in 2004), the pastry chef used to make a white chocolate mousse with a peanut crunch. It was a fancy cake with complex ingredients to source, so making the dessert at home took a lot of work—until I decided to simplify things and recreate this concept using a simple way to assemble desserts in a cup. Or a ramekin. I find glass ramekins make up for an excellent presentation, but if you have white porcelain ramekins, that will do. And just like that, this Biscoff Crunch White Chocolate Mousse cake is a breeze.
It’s essential to use good quality white chocolate, as this is one of the main ingredients and the star flavor for this dessert to shine. The Lotus biscoff was the solution I found for the “hard-to-find” ingredient I was referring to. At the restaurant, feuilletine was available. But to this day, this is not an ingredient available at regular grocery stores.
The Lotus biscoff is a great substitute, as the cookie is delicious. I first tried this cookie on an airplane and then another. Almost all airline companies have adopted Lotus Biscoff cookies as a snack, as it’s a real crowd-pleaser. I take a bunch of cookies, about half the package, and run it plain on a food processor. Measure out two ounces (60g) for the peanut butter layer, and I add extra crunch between the bottom layer and the mousse.
The music used in the video is also a crowd pleaser, Check it Out, by the incredible American singer-songwriter John Mellencamp. I used to listen to his songs back when I lived in Brazil. Inspired by the Hulu TV Series The Bear, I brought the music to this video.
The truth is I have an inner singer inside of me, and I’m glad I never did anything with it. Silly me, I wanted to be a wedding singer when I was a teenager. But at least I can sing in the kitchen, and that’s what I do every time I cook & bake. I invite you to do the same. The food comes out much butter when you sing while cooking!
Biscoff Crunch White Chocolate Mousse Cup (Video HERE)
Makes 8
For the Biscoff Layer:
30g (1oz) white chocolate
2/3 cup (85g) creamy peanut butter
2 oz (60g) Biscoff crumble, more for assembling
White Chocolate Mousse:
2 cups heavy cream
226 g white chocolate
3 whole eggs, separated
Prepare the Biscoff Layer:
Melt the white chocolate in a bowl over a pot of simmering water, don’t let it get too hot.
Place the peanut butter in the bowl of an electric mixer fitter with the paddle attachment. Beat slowly until well incorporated. Remove from the bowl and manually fold in the biscoff crumble with a rubber spatula. Set aside.
Prepare the White Chocolate Mousse:
In the bowl of a standing mixer, whip the cream until soft peaks. Refrigerate until ready to use.
Melt the white chocolate in a bowl over a pot of simmering water. Set aside in a warm place.
Whisk the egg yolks lightly in a medium bowl.
In the bowl of a standing mixer, whip the whites to a stiff peak.
Using a rubber spatula, fold the whites into the yolks.
Then fold in the melted chocolate. At this point, the whites will deflate considerably. That’s normal.
Finally, fold in the whipped cream. It is important to fold in the cream without stopping, all at once, not in parts. If you fold in parts, the chocolate will harden, and you will have little pieces of unmelted chocolate throughout the mousse. The mousse should be light and smooth.
Assemble:
Pour the peanut paste inside a pastry bag or a zip lock plastic to spread easily. Spread the peanut layer over the bottom of each glass ramekin, up to ¼ of the ramekin.
Add biscoff crumble on top, about 1 tablespoon in each ramekin to add more crunch.
Pour the white chocolate mousse and fill all the way to the top (I like to use a pastry bag again for this task). Sprinkle just a little more crumble of top for garnish.
If you liked this recipe you might also enjoy these next recipes, also built in a cup or ramekin:
Chocolate Peanut Butter Pudding
Pumpkin Mousse Parfait Latin Style
I’m so happy that you visited today. Thanks for reading and browsing my site.
Make sure to share this story with someone who cares about this topic.
I’d love to know what you think about this article. Please send an email.
You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.
Visit my YouTube Chanel @LeticiaMoreinosSchwartz
The easiest and most impactful thing you can do to support is to subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.
I’d love to connect with you on social media
Instagram @LeticiaMoreinosSchwartz,
Twitter @ChefLeticia
Facebook @ChefLeticiaHealthyCooking
Linked In @LeticiaMoreinosSchwartz
See you next time,
Leticia
