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    Chocolate & brandy mousse with Lotus biscuit crumbs

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    Chocolate & brandy mousse with Lotus biscuit crumbs

    By Elly Curshen



    • Vegan
    • Preparation time: e 15 minutes + chilling
    • Total time: e 15 minutes + chilling

    Serves: 4


    2 x 160ml cans coconut cream
    2 tsp Waitrose 3 Year Old French Brandy (or vanilla extract)
    2 tbsp icing sugar, or to taste, sifted
    4 tbsp Waitrose Duchy Organic Cocoa Powder, sifted 1
    Lotus Biscoff Cream Biscuit, plus extra to serve (optional)
    Pomegranate seeds, to serve


    1 Put the cans of coconut cream in the fridge until well chilled. Carefully open them – do not shake – and use a spoon to gently lift out the coconut cream, making sure you leave any coconut water behind. (There will only be a tiny amount but the cream won’t whip properly unless you separate it.)

    2 Put the coconut cream in a large bowl. Beat with electric beaters until it starts to whip up and increase in volume. Beat in the brandy (or vanilla), then the icing sugar. Remove 4 tbsp and set aside.

    3 Fold in the cocoa powder with a silicone spatula until well incorporated. Taste and, if you’d like it sweeter, stir in a little more icing sugar. Beat again until it’s fluffy and whipped. It should be starting to firm up. Divide between 4 small glasses or espresso cups (use a piping bag if it helps). Smooth the surface and top with the reserved coconut cream. Chill until ready to serve (it will thicken as it chills), for up to 2 days.

    4 When ready to serve, crush the Lotus biscuit into crumbs, mix with a pinch of sea salt flakes and sprinkle over the coconut cream. Scatter over the pomegranate seeds and serve with an extra biscuit on the side, if liked.

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    You can serve these chocolate mousses in little espresso cups, but they look best in glasses so you can see the layers


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