Mousse au chocolat with Speculoos cream

This mousse au chocolat with speculoos cream is my favourite recipe for Christmas. Chocolate and speculoos cookies fit perfectly together and make the best dessert for your Christmas menu. Try it out, you will love it!


For the cream
  • 200 g chocolate min. 75% cocoa content
  • 250 g silken tofu
For the topping
  • 6 tbsp. Vermeiren Speculoos cream
  • 6 speculoos cookies


  • Melt the chocolate in a hot water bath. Mix the silken tofu in a mixer or blender until creamy in texture and evenly fold in the melted chocolate.

  • Fill the mousse in 10 dessert cups, melt the speculoos cream over a hot water bath and pour over the mousse. Crumble the speculoos cookies and sprinkle on the mousse.

Additional information

10398029_539259416223428_1308781283036149090_nBy the way, I am Tim,
I work in the marketing department and take care of social media, new recipes and the online shop.

Cookie Preference

Please select an option. You can find more information about the consequences of your choice at Help.

Select an option to continue

Your selection was saved!



To continue, you must make a cookie selection. Below is an explanation of the different options and their meaning.

  • Accept all cookies:
    All cookies such as tracking and analytics cookies.
  • Accept first-party cookies only:
    Only cookies from this website.
  • Reject all cookies:
    No cookies except for those necessary for technical reasons are set.

You can change your cookie setting here anytime: Datenschutzerklärung. Impressum