Biscoff Mousse recipe

Instructions:

1. Whip the Cream Alternative: In a medium bowl, whisk the cream alternative with an electric hand mixer on high speed for about 2 minutes, or until soft peaks form. Be careful not to over-whisk, as it will become too stiff to fold in the other ingredients.
2. Melt Biscoff Spread: Place the Biscoff spread in a microwave-safe bowl and heat in short bursts, stirring between each burst, until completely smooth and melted. Alternatively, place the bowl of Biscoff spread in a larger bowl filled with hot water. Stir gently for about 2 minutes until melted and smooth.
3. Combine Ingredients: Add the yogurt, melted Biscoff spread, and vanilla extract to the bowl with the whipped cream alternative. Gently fold all ingredients together using a rubber spatula or large metal spoon until completely combined and evenly distributed. Be careful not to deflate the whipped cream.
4. Assemble and Chill: Divide the mousse evenly among four 125ml ramekins. Sprinkle each ramekin with the crumbled Biscoff biscuit. Cover and chill in the refrigerator for at least 30 minutes before serving.