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!
I'm sharing this with CookBlogShare hosted by Everyday Healthy Recipes and We Should Cocoa hosted by Tin and Thyme
I am now dreaming of biscoff spread loaded with double cream and chocolate - wow, what an amazing dessert Caroline. Thanks for sharing it with #WeShouldCocoa.
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