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In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture in batches, being careful not to deflate it. Pour the mousse over the chilled crust and smooth the top. Refrigerate for at least 4 hours, preferably overnight.
3. Make the Chocolate Glaze
Heat the cream in a small saucepan or microwave just until it begins to simmer. Pour over the chopped chocolate and let sit for a minute, then stir until smooth. Add butter for extra shine if desired. Let the glaze cool slightly before pouring over the mousse layer.
4. Assemble and Chill
Once the mousse is set, pour the cooled glaze over the top and spread evenly. Return to the fridge for another hour to set the glaze.
5. Serve and Enjoy
Run a warm knife around the edge of the springform pan before releasing the cake. Garnish with crushed Biscoff cookies, chocolate shavings, or a drizzle of extra Biscoff spread for a decadent finish.
✨ Tips for Success
- Cold cream whips better – Chill your bowl and beaters for extra fluff
- Use high-quality chocolate for a smooth, shiny glaze
- Let each layer chill thoroughly before adding the next for clean slices
- Store leftovers in the fridge for up to 4 days — if it lasts that long!
Final Thoughts
This Lotus Biscoff Mousse Cake with Chocolate Glaze is pure dessert magic — creamy, crunchy, chocolatey, and full of spiced cookie goodness. It’s easy enough for a weeknight treat, yet impressive enough for a celebration. Best of all? No baking required.
Treat yourself and your loved ones to this unforgettable dessert. One slice, and you’ll understand why Biscoff has a cult following.
Would you like a version of this recipe using gelatin for a firmer mousse or a no-dairy alternative?
