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

Ingredient Substitutions

• Instead of Speculoos biscuits: Ginger biscuits, Digestives
• Instead of Liquid cream (35 % fat): Double cream, Whipping cream
• Instead of Dark pastry chocolate 70 % cocoa: Good quality dark chocolate
• Instead of Mascarpone: Cream cheese + butter (80%/20%)
• Instead of Vanilla sugar or vanilla extract: Almond extract, Sugar + vanilla bean
• Instead of Fine sugar (or powdered sugar): Powdered sugar
• Instead of Additional speculoos biscuits: Cocoa powder, Chocolate chips

Equipment Needed

• Food processor or blender
• Saucepan
• Heat‑proof bowl
• Whisk or electric mixer
• Mixing bowl
• Piping bag (or spoon) (optional)
• Silicone spatula
• Verrines (dessert glasses)
• Cling film (optional)
• Kitchen scale and measuring cup

Critical Steps — Do Not Skip

• Obtain a very fine speculoos powder to avoid lumps.
• Heat the cream without burning it before adding the chocolate.
• Whip the cream with a very cold cream and a pre‑chilled bowl.
• Let the ganache and mousse firm in the refrigerator before assembly.

Chef Tips from the Video

• Use 70% pastry chocolate for a perfect balance between sweetness and bitterness.
• For a more intense vanilla aroma, add a few extra drops of vanilla extract in addition to the vanilla sugar.
• Place a small spoonful of speculoos powder on top of each verrine just before serving for an elegant visual effect.

Troubleshooting

Storage

Refrigerator: Keep the verrines covered 3‑4 days in the fridge.

Freezer: Not recommended, the mousse texture would deteriorate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the ganache the day before and keep it refrigerated.
• The mascarpone mousse can be whipped ahead and kept chilled until assembly.
• The verrines can be assembled the day before, but add the biscuits just before serving to prevent them from softening.