Description
A delightful dessert featuring silky Biscoff mousse, a crunchy chocolate base, and a rich salted caramel insert, perfect for any occasion.
Ingredients
Scale
- 3 oz (80g) dark chocolate
- 1 1/2 cups (100g) feuilletine flakes or crispy wafer crumbs
- 3/4 cup (200g) heavy whipping cream, whipped to soft peaks
- 1/2 cup (120g) Lotus Biscoff spread
- 1 tsp (4g) gelatin, bloomed
- 1/2 cup (120g) sugar
- 1/2 cup (100g) warm heavy cream
- 2 tbsp (30g) butter
- Pinch of sea salt
- 2/3 cup (150g) Lotus Biscoff spread
- 3 tbsp (50g) warm cream
- Lotus Biscoff biscuits
- Pistachios
- Fresh raspberries
- Chocolate curls
- Edible gold leaf
Instructions
- Begin with the chocolate crunch base by melting dark chocolate until smooth and glossy. Fold in the feuilletine flakes or crispy wafer crumbs until fully coated. Press the mixture firmly into entremet molds or cake rings to create a crunchy base layer. Chill until set.
- For the salted caramel insert, heat sugar in a saucepan over medium heat until melted into deep amber caramel. Slowly pour in the warm cream while whisking carefully, then stir in butter and sea salt until silky smooth. Allow it to cool slightly, then pour it into a small insert mold or shallow tray and freeze until firm.
- To make the Lotus Biscoff mousse, gently warm the Biscoff spread until smooth. Stir in the bloomed gelatin until fully dissolved. Fold the whipped cream carefully into the Biscoff mixture until light, airy, and creamy.
- Assemble the Lotus Caramel Entremet by layering Biscoff mousse over the chocolate crunch base, placing the caramel insert in the center, then covering with more mousse. Freeze for at least 360 minutes or overnight until fully firm.
- For the glossy Biscoff glaze, warm the Lotus spread with cream until pourable and smooth. Remove frozen entremets from molds and pour glaze evenly over the top for a luxurious finish.
- Decorate with Lotus biscuits, pistachios, fresh raspberries, elegant chocolate curls, and delicate gold leaf. Serve slightly chilled for the dreamiest creamy texture and richly flavored Biscoff.
Notes
Use high-quality chocolate for the best flavor. Allow the caramel to cool slightly before adding the cream to prevent splattering.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Lotus dessert, caramel, mousse, Biscoff, decadent dessert, sweet treat