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Chocolate Mousse and Biscoff Tart

Easy Vegan Chocolate Mousse Tart on a base of Chocolate Cookies and a layer of Biscoff spread.
Prep Time20 mins
Total Time20 mins
Servings: 6
Calories: 381kcal
Author: Adriana Z.



  • Melt the vegan butter. In the meantime crumble the cookies (filling included, since it would give an extra stickiness and vanilla flavour to the base).
  • Combine cookies and melted butter and arrange on the bottom and sides of the tart. Note: If not using a loose bottom tin, make sure you coat the tray with some film to remove the tart once it has set.
  • Place in the freezer for at least 15 minutes.
  • Heat the plantbased milk on a stove. Stir into the Biscoff spread until creamy then add the agar agar. Heat the mixture for a couple of minutes after it starts to bubble (stirring constantly).
  • Pour the Biscoff mousse over the base, spread evenly then pop into the frigde once again.
  • In the meantime prepare the chocolate mousse. Melt the dark chocolate either via bain-marie or in the microwawe (for 2 minutes at 350-400W, stirring halfway). Add vanilla extract.
  • Whisk the aquafaba until it forms stiff peaks, then gently combine it with the melted chocolate, one spoonful at the time.
  • Pour the mousse on top of the Biscoff spread layer and let it set in the freezer for at least 2 hours before decorating/serving.


Calories: 381kcal | Carbohydrates: 36g | Protein: 4g | Fat: 25g | Saturated Fat: 10g | Potassium: 251mg | Fiber: 4g | Sugar: 20g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 5mg