Biscoff Mousse

Directions

• Place mixing bowl in freezer for 30 minutes to cool, with paddle. Remove mixing bowl from freezer and combine heavy whipping cream and powder sugar and beat for 5 minutes till medium stiff peaks. Add vanilla extract and cookie butter and whip for another minute till combine smoothly.
• Crush 12 of the Biscoff cookies into crumbs. With a spatula fold a little over half of the crumbs into mousse. Save leftover crumbs for topping. Fold in half of the chocolate chips and save the rest to top off.
• Put mousse in a piping bag and pipe into a small cup. Top off with two Biscoff cookies each, chocolate chips, crumbs and a little caramel drizzle!