Butterbeer mousse! A Harry Potter-inspired dessert with layers of buttery, caramel-cream mousse, Biscoff cookie crumbs, and whipped cream!
Gryffindor? Hufflepuff? Ravenclaw? Even… Slytherin???
Everyone deserves some butterbeer mousse – no matter which house they hail from! While many who have come before me decided that butterbeer had its origins in butterscotch, I’m not the biggest butterscotch person. So this is a butterbeer mousse without butterscotch.
This recipe inherits its flavor profile from the magical butterbeer drink in Universal Studios–based on a vanilla creme soda with a heavy dose of caramel. So caramelly, creme mousse, topped with crisp crunchy cookie crumbles, and whipped cream!
Why We Love It
Reason No. 1? Caramel. (Not sure you need another reason after that, but we’ll keep going.) Reason No. 2? Mental and emotional transportation to the Three Broomsticks, where we sit with Hermione and discuss the house elf revolution. (RIP Dobby.) Reason No. 3? Caramel. And Biscoff and whipped cream. And okay, really the best reason is the aforementioned transportation to the Three Broomsticks. Hang on while I finish google-searching the real-life Hogsmeade.
How to Make Butterbeer Mousse
- Soften and dissolve the gelatin in creme soda.
- Whip the caramel cream to stiff peaks at a high speed.
- Whip in the gelatin/creme soda mixture at a low speed.
- Divide the butterbeer mousse among glasses and chill until set.
- Serve with crushed cookies and whipped cream!
Butterbeer Mousse FAQ
This recipe combines the vanilla notes of creme soda with rich, buttery caramel.
The books certainly indicate that there is a light booziness to butterbeer. This recipe is alcohol-free, but I certainly won’t judge if you spike the mousse with a little bit of bourbon or vodka instead of creme soda.
Of course! I would choose another similar caramel or butter-centric crisp cookie like shortbread, gingersnaps, or toffee cookies.
If you make this Butterbeer Mousse, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made!
mikaela | wyldflour
Serves 6-8
Butterbeer mousse -- layers of buttery, caramel-cream mousse, Biscoff cookie crumbs, and whipped cream!
15 minPrep Time
30 minCook Time
45 minTotal Time
Save Recipe5 based on 2 review(s)
Ingredients
- 1 envelope (.25 oz) unflavored gelatin
- 2 Tbsp creme soda (cold or room-temp)
- 1 cup boiling creme soda
- 2 cups heavy whipping cream
- 1/2 cup caramel sauce
- 2 Tbsp white granulated sugar
- 1 Tbsp vanilla extract
- yellow and brown food coloring gel (optional)
- 16 Biscoff cookies, crushed
- 1/2 cup heavy whipping cream
- 1 Tbsp white granulated sugar
- 1/4 tsp vanilla extract
Instructions
- Heat 1 cup of creme soda in the microwave or in a small saucepan over high heat until just starting to boil.
- While the creme soda is heating, sprinkle 1 envelope of gelatin over 2 tablespoons of cold or room temperature creme soda in a medium bowl, stir to moisten, and then let sit for two minutes to soften. After two minutes, pour the boiling creme soda over the gelatin mixture and stir until the gelatin has completely dissolved. Set aside to cool slightly.
- Add 2 cups heavy whipping cream, caramel sauce, 2 tablespoons sugar, and 1 tablespoon vanilla extract to the bowl of a stand mixer. Using a whisk attachment, whisk/beat on high until stiff peaks are forming. (This can take a little while--5-6 minutes.) After the caramel cream is whipped, keep the mixer running on low and slowly drizzle in the creme soda/gelatin mixture until all is incorporated. Return the mixer to high speed and whip some air back into the mixture for 20-30 seconds. (Optional: Add a couple drops of yellow and the tiniest drop of brown food coloring gel to achieve a more "butterbeer-like" color.)
- Pour the mousse into 6-8 glasses or mugs, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes before serving to allow the mousse to set.
- Crush the cookies in a food processor (or with a rolling pin in a doubled ziploc bag). Sprinkle over each mousse cup, replace the plastic wrap, and return to the refrigerator.
- Shortly before serving, add the remaining 1/2 cup whipping cream, sugar, and vanilla to the mixer and whisk/whip on high speed until stiff. Spoon or pipe on top of the cookie layer and serve!
Notes
This mousse can be made ahead of time and stored, covered, for up to three days in the refrigerator. After the cookie crumbs have been added, they will begin to soften over time and lose their crunch, so I typically add those the same day I plan to serve them.
You can sub any crisp cookie in place of Biscoff, like shortbread or gingersnaps.
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