Lotus Mousse Cups

1. 1

   Measure 1/2 cup non-dairy whipping cream into mixing bowl. Add vanilla, powdered sugar, and kosher salt. Beat on high until stiff peaks are formed. Set aside.

2. 2

   No need to rinse your mixing bowl. Pour in remaining non-dairy cream and beat on high until stiff peaks form.

3. 3

   Add 3/4 cup cookie butter and fold it in with a rubber spatula until smooth, consistent color is achieved. Set aside.

4. 4

   Melt remaining 1/4 cup cookie butter on low heat until just liquid. Careful not to overcook or it will start to get chunky and hard.

5. 5

   Assemble mousse cups. Pour in cookie crumbs to cover the bottom of the cup, approximately 2 tablespoons. Fill the cup with the mousse, then top with sweetened whipped cream and a drizzle of melted cookie butter.

6. 6

   These mousse cups are fantastic for entertaining because they have a super-creamy texture and addictive cookie butter flavor. They can be made in advance and held in the fridge for 3-4 days or frozen.

* Per serving · 4 servings · Values may vary.