פטיפור מוס שוקולד לבן ולוטוס

White Chocolate Mousse Biscoff Petitfours

25-30 petitfours

For the crust:
15 biscoff cookies
30g butter

For the filling:
Biscoff spread (I prefer the crunchy spread)

For the mousse:
375ml (1.5 cups) cream

Directions:
Place the biscoff cookies in a food processor and crush into thin crumbs.
Remove from the freeze and cut circles (with cookie cutter) at the base size of the petitfours.

Make tiny lotus balls for filling: Fill lotus spread in a bag. Make a small hole in the tip and drizzle on baking paper, about 1 cm round balls. Freeze for about an hour.

Make white chocolate mousse:
Soak the gelatin in water for about 10 minutes.
Heat half a cup of cream with chopped white chocolate over a bain-marie until the chocolate melts. Mix to a smooth mixture.
Add vanilla seeds and stir.
Dissolve the gelatin for about 10 seconds in the microwave and add to the white chocolate mixture. Mix to a smooth mixture and let cool.

whip a cup of cream and gently fold in the chocolate-gelatin mixture.
Pour the mousse into a Petitfours mold. Remove the small biscoff balls from the freezer and place one in each mold.
Put in the freezer for 4 hours or overnight.

For coating:
Melt the biscoff spread in the microwave.
Remove the mold from the freezer and take out the petitfours.
Dip each little ball in the melted spread using 1 of. 2 options:
1. Stab a toothpick in the top of a frozen mousse ball, dip in the spread and shake to get rid of drips. Place on the base of the biscuits and remove the toothpick.
2. Place the balls on a rack and pour the melted spread  over the petitfours until it is completely covered.
Gently lift each petitfour with a knife or platter and place on the base of the biscuits.

Keep refrigerated.