Bouchées aux 3 spéculoos sans cuisson et délicieuses !

Ingredients

• 250 g Speculoos Spread (store‑bought or homemade, used for mousse, glaze and base)
• 120 ml Whole Milk (for dissolving the speculoos spread in the mousse)
• 4 sheets Gelatin Sheets (soaked in cold water, then squeezed)
• 250 ml Heavy Cream (minimum 30 % fat, very cold)
• 150 g Speculoos Biscuits (crushed finely; can use any brand)
• 80 g Unsalted Butter (melted; demi‑sel for richer flavor if desired)
• 1 pinch Fine Sea Salt (enhances flavor of the biscuit base)

Instructions

1. Soak Gelatin

   Place the gelatin sheets in a bowl of cold water and let them soften for 5 minutes, then gently squeeze out excess water.

   Time: PT5M

2. Heat Speculoos Paste

   In a saucepan, combine the speculoos spread with the whole milk. Heat over low heat, stirring constantly, just until the mixture becomes fluid and the spread fully melts.

   Time: PT5M

   Temperature: Low heat

3. Incorporate Gelatin

   Remove the saucepan from the heat. Add the softened gelatin sheets and stir until completely dissolved.

   Time: PT2M

4. Cool Mousse Base

   Transfer the speculoos‑gelatin mixture to a shallow container and let it cool to room temperature (about 30 minutes).

   Time: PT30M

5. Whip Cream

   Using a chilled mixing bowl and whisk, beat the heavy cream on low speed, gradually increasing to high until soft peaks form. Do not over‑whip; the cream should stay smooth and slightly loose.

   Time: PT5M

6. Fold Cream into Speculoos Mixture

   Add a generous spoonful of the whipped cream to the cooled speculoos mixture, stirring gently to combine. Continue folding in the remaining cream until the mousse is homogeneous and airy.

   Time: PT5M

7. Fill Molds with Mousse

   Spoon the mousse into the mini spiral silicone molds, leaving about 3 mm of space at the top for the crunchy base later.

   Time: PT5M

8. First Freeze

   Place the filled molds in the freezer for at least 2 hours until the mousse is firm enough to hold its shape.

   Time: PT2H

9. Prepare Crunchy Base

   While the mousse is freezing, pulse the speculoos biscuits in a food processor until fine crumbs. Add the melted butter (and a pinch of salt) and blend until the mixture resembles wet sand.

   Time: PT5M

10. Add Crunchy Layer

    Remove the molds from the freezer. Spoon the biscuit‑butter mixture into the remaining 3 mm space on top of each mousse, smoothing the surface.

    Time: PT5M

11. Second Freeze

    Return the molds to the freezer for a minimum of 4 hours (or overnight) so the crunchy layer sets and the whole bite can be unmolded cleanly.

    Time: PT4H

12. Glaze with Warm Speculoos

    Re‑heat a small amount of speculoos spread (about 30 g) until fluid. Using a piping bag, drizzle or pipe a thin layer over the top of each frozen bite.

    Time: PT5M

    Temperature: Low heat

13. Serve

    Unmold the bites, arrange on a serving plate, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

7 g

Fiber

0.5 g