Biscoff Mousse Cream Pies

Time for another Secret Recipe Club reveal.  This month I was assigned the blog Dinners Dishes and Desserts.  I love Erin's blog, it's full of such great looking recipes and her pictures look so good.  I have a list of other recipes I will be making soon (including the shrimp and grits, keema samosas and butter chicken), but for this though, I wanted to make something that I knew Randal would love, so I went with these Biscoff mousse cream pies.  One of Randal's favourite things that I make are the chocolate cupcakes with Biscoff buttercream, so I knew I had to make these for him. 

I decided to make these 2 different ways, in mini tart pans but then I also thought these desserts would look great made in 3 inch entremet rings, that way you could really see all the layers.  I also changed the recipe slightly by using all fresh whipped cream in place of the cool whip (I had Randal make that for me) and I used graham crackers for the crust and topped them with a sprinkling of valrhona cocoa. We both loved these, especially the ones made in the entremet rings, which made for a great balance of flavours with the layers.
 

 

 

Crust:

1 1/2 cups graham cracker crumbs

1/3 cup unsalted butter, melted

3 tbsp. sugar

 

Chocolate Whipped Cream: 

1 1/2 cups heavy cream

1/2 cup icing sugar

1/4 cup valrhona cocoa

 

Biscoff Mousse:

1/2 cup biscoff spread

4 oz cream cheese

1 tbsp. milk

1 cup icing sugar

1 cup heavy whipping cream

1 tbsp. vanilla extract

2 tbsp. icing sugar

 

Vanilla Whipped Cream:

1 cup heavy cream

1 tbsp. vanilla

1/4 tsp cream of tartar

2 tbsp. icing sugar

 

To make the crust, combine the graham cracker crumbs and sugar in a small bowl and mix in the melted butter until the mixture is combined. 

 

To make the chocolate whipped cream, in the bowl of an electric mixer, whisk the heavy cream until it starts to thicken, then add in the sugar and cocoa and whisk until thickened.

 

To make the mousse, in the bowl of an electric mixer, whisk the cup of heavy cream until it starts to thicken, then add in the 2 tablespoons of icing sugar and vanilla and whisk until thickened, remove from the mixer.  Add the cream cheese and biscoff to the empty mixer bowl and beat together, add in the milk and the cup of icing sugar and beat until combined.  Fold in the whipped cream.

To make the vanilla whipped cream, in the bowl of an electric mixer, whisk the cup of heavy cream until it starts to thicken, then add in the sugar, cream of tartar and vanilla and whisk until thickened.

 

To assemble, place 2 tablespoons of the crust mixture in the bottom of the entremet rings or small pie pans and press down firmly.  Top with a layer of the chocolate cream, followed by a layer of the biscoff mousse.  At this point I topped the entremet rings with a layer of the vanilla whipped cream, but you can also add the cream to the mousse pies once they have chilled.

 

Place the mousse pies in the refrigerator for at least 2 hours before serving.