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Verrine Mousse Spéculoos

Cette verrine mousse spéculoos est un dessert sans cuisson à la fois simple, élégant et irrésistiblement gourmand. Entre la base biscuitée croquante et la mousse légère au mascarpone parfumée aux spéculoos, chaque cuillère offre un équilibre parfait entre douceur, onctuosité et notes épicées. Idéal pour impressionner sans effort.
Print Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 5 verrines
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 150 g speculoos biscuits
  • 60 g butter melted
Speculoos Mousse
  • 250 g mascarpone room temperature
  • 200 g speculoos spread
  • 50 g powdered sugar
  • 1 tsp vanilla extract
  • 300 ml heavy cream very cold
Topping
  • 5 speculoos biscuits crumbled
  • 30 g speculoos spread melted, optional drizzle

Method
 

  1. Crush the speculoos biscuits into fine crumbs and mix with melted butter until the texture resembles wet sand.
  2. Divide the mixture into serving glasses and press firmly to create a compact base. Chill in the refrigerator.
  3. In a bowl, mix mascarpone, speculoos spread, powdered sugar, and vanilla extract until smooth and creamy.
  4. In a separate chilled bowl, whip the cold cream until stiff peaks form.
  5. Gently fold the whipped cream into the mascarpone mixture using a spatula to maintain a light texture.
  6. Spoon or pipe the mousse over the chilled biscuit base and smooth the top.
  7. Refrigerate for at least 1 hour to allow the mousse to set.
  8. Before serving, garnish with crumbled speculoos biscuits and drizzle melted speculoos spread if desired.

Notes

Ensure all cream ingredients are very cold for best results. Avoid overmixing when folding the whipped cream to keep the mousse airy. Add toppings just before serving to maintain texture.