Choculoos Mousse with Whipped Cream

Ingredients

• 110 grams dark chocolate

• 110 grams speculoos spread (cookie butter)

• 110 ml unsweetened heavy cream

• 90 ml pasteurized egg whites

For the Topping

• 100 ml unsweetened heavy cream

• 12 grams sugar

• 40 ml speculoos topping

• 50 grams “schuddebuikjes”

Instructions

1. Melt the chocolate and speculoos spread together using a bain-marie.

2. Whip the cream until it reaches the consistency of yogurt.

3. In a clean, grease-free bowl, beat the egg whites until airy and white.

4. Once the chocolate mixture has reached room temperature, fold it gently into the whipped cream.

5. Then, carefully fold in the whipped egg whites to create a light mousse.

6. Divide the mousse into small bowls or glasses and refrigerate for at least 2 hours.

7. For the topping, whip the cream with the sugar until firm and refrigerate until serving.

8. Top the mousse with whipped cream and sprinkle with “schuddebuikjes.”

9. Finish with a drizzle of speculoos topping if desired.

Storage advice
Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information