Lotus Mousse Cups

Measure ½ 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.

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

Add ¾ cup cookie butter and fold it in with a rubber spatula until smooth, consistent color is achieved. Set aside.

Melt remaining ¼ cup cookie butter on low heat until just liquid. Careful not to overcook or it will start to get chunky and hard.

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.

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.