Biscoff Chocolate Mousse Cups
Creamy chocolate-hazelnut mousse layered with crushed Biscoff cookies and topped with raspberries and chocolate-hazelnut clusters. No-bake, ready in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 528
- Protein
- 7g
Ingredients
- 1 cup heavy cream
- 5 oz dark chocolate, chopped
- ⅓ cup hazelnut butter (or Nutella)
- ¾ cup Biscoff cookies, crushed
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 cup fresh raspberries
- ½ cup chocolate hazelnut clusters (or chopped chocolate-hazelnut bark)
Instructions
- 1
Whip cream to stiff peaks using a hand mixer or whisk, about 2 minutes.
- 2
Heat hazelnut butter and chopped chocolate together in a microwave-safe bowl in 30-second bursts, stirring between, until melted and smooth.
- 3
Fold powdered sugar and vanilla into the chocolate mixture, then gently fold in the whipped cream until no streaks remain.
- 4
Layer mousse and crushed Biscoff cookies alternately into four serving cups or glasses, starting with mousse.
- 5
Top each cup with fresh raspberries and chocolate-hazelnut clusters. Chill until ready to serve, or eat immediately.
Tools you’ll need
- hand mixer or whisk
- microwave-safe bowl
- rubber spatula
- four serving cups or glasses (6–8 oz each)
- spoon
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