Speculoos Verrines with Mascarpone Cream

Ingredients

• 200 g Speculoos biscuits (To be reduced to fine powder)
• 500 ml Liquid cream (35 % fat) (Divided: 100 ml for the ganache, 400 ml for the mousse)
• 100 g Dark pastry chocolate 70 % cocoa (Cut into pieces to ease melting)
• 250 g Mascarpone (At room temperature)
• 1 sachet Vanilla sugar or vanilla extract (8 g of vanilla sugar or 1 tsp of extract)
• 50 g Fine sugar (or powdered sugar) (To sweeten the mousse)
• 20 g Additional speculoos biscuits (For final decoration)

Instructions

1. Reduce the speculoos to powder

   Place the speculoos biscuits in the food processor and blend until you obtain a fine powder. Reserve a small amount for decoration.

   Time: PT5M

2. Prepare the chocolate‑cream ganache

   In a small saucepan, bring 100 ml of liquid cream to a boil. Remove from heat, add the chocolate pieces and stir until you obtain a smooth texture.

   Time: PT7M

   Temperature: 100°C

3. Whip the mascarpone cream

   In a cold bowl, pour 400 ml of very cold liquid cream and whip it into a firm whipped cream at high speed. Add the mascarpone, the vanilla sugar (or extract) and the fine sugar, then gently fold until you obtain a homogeneous mousse.

   Time: PT5M

4. Cool the preparations

   Place the ganache and the mascarpone mousse in the refrigerator for at least 10 minutes so they firm up before assembly.

   Time: PT10M

   Temperature: 4°C

5. Assemble the verrines

   In each verrine, place a layer of speculoos powder (about 1 tbsp). Then add a spoon of ganache, then fill with the mascarpone mousse. Repeat layers if the verrine allows, finishing with a small touch of speculoos powder or a whole biscuit for decoration.

   Time: PT10M

6. Chill

   Cover each verrine with cling film and refrigerate for at least 1 hour (ideally 2 hours) before serving.

   Time: PT1H

   Temperature: 4°C

Nutrition Facts

Calories

370

Protein

2 g

Carbohydrates

14 g

Fat

16 g

Fiber

0.4 g