Biscoff Whipped Chocolate Ganache Cups

In a small saucepan bring half of the heavy whipping cream to a boil. Once boiling remove from heat and stir in chocolate chips, vanilla extract and pure coffee extract. Stir until chocolate is completely melted and you have a smooth ganache.

Transfer to a bowl, cover with plastic wrap, and refrigerate at least one hour.

In the meantime crush 2/3 of the Biscoff cookies using a food processor or Vitamix blender.

In a medium bowl whip the remaining half of the cream until soft peaks form. Sweeten if desired.

Once ganache has set you can whip it in a medium sized bowl for about 8 minutes until it is soft and fluffy.

To assemble cups, spoon a tablespoon or so of the Biscoff crumbs on the bottom of 4 dessert cups. Pipe the whipped ganache on top of the crumbs and top with whipped cream and a whole Biscoff cookie.