Start by crushing the Biscoff cookies into fine crumbs. You can use a food processor or place them in a ziplock bag and pound them with a rolling pin.

In a bowl, whip the heavy cream until it forms soft peaks.

Gently fold the crushed Biscoff cookies into the whipped cream using a spatula.

Spoon the mousse into serving dishes.

Refrigerate the mousse for at least 30 minutes before serving.

Enjoy your creamy Biscoff mousse!