No-Bake Lotus Biscoff and White Chocolate Mousse Dessert Cups

Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or rolling pin.

Spoon about 2 tablespoons of crumbs into the bottom of each dessert cup and lightly press down to form a base.

Step 2: Cook the Custard

In a saucepan, combine custard powder, sugar, and a bit of the milk to form a smooth paste.

Gradually add the remaining milk while stirring.

Cook over medium heat, stirring continuously until the custard thickens.

Remove from heat and let it cool completely before layering.

Step 3: Make the White Chocolate Mousse

In a large mixing bowl, whip the cream, sugar, and vanilla until soft peaks form.

(Optional) Gently fold in the melted and cooled white chocolate for an extra indulgent mousse.

Chill the whipped mousse for 10–15 minutes if needed.

Step 4: Assemble the Dessert Cups

After the Biscoff base, add a layer of cooled custard.

Top with a generous spoonful of white chocolate mousse.

Repeat layers if your dessert cups are tall enough or you want extra indulgence.

Step 5: Garnish and Chill

Garnish with crushed Biscoff biscuits, white chocolate shavings, or a drizzle of Biscoff spread.

Chill for at least 1–2 hours before serving.

Serving and Storage Tips