By Aqsa 
If you’re a fan of speculoos, brace yourself—because this dessert is about to become your newest obsession. Imagine a crisp yet tender Breton shortbread base, topped with an airy, melt-in-your-mouth mousse, and hiding inside… a runny, gooey speculoos heart that oozes out with every bite . Whether you’re making these for a special occasion or simply because you need some cookie-flavored magic in your life, these Speculoos Domes will absolutely steal the show.
Let’s take a moment to appreciate the trinity of textures in this creation:
The buttery crunch of the Breton shortbread.
The cloud-like creaminess of the mousse.
And the liquid gold that is the molten speculoos center.
I call it dessert perfection, and today, I’m going to show you exactly how to recreate it.
Ingredients You’ll Need:
For the Breton Shortbread Base:
120g icing sugar
140g soft semi-salted butter
180g T45 flour (or all-purpose flour if unavailable)
1/2 sachet baking powder (approximately 6g)
3 egg yolks
For the Mousse:
200ml heavy cream (chilled)
100g speculoos spread (smooth)
1 sheet of gelatin (or 2g powdered gelatin)
2 tablespoons milk
For the Runny Speculoos Heart:
100g speculoos spread
For Decoration (Optional but Recommended):
Speculoos spread (softened for drizzling)
Crushed or powdered speculoos cookies
Step-by-Step Instructions
Step 1: Make the Runny Speculoos Centers (Freeze Ahead)
Before you start on the rest, prepare the gooey centers.
Scoop small portions of speculoos spread (about 1 teaspoon each) into dome molds or onto a parchment-lined tray.
Freeze these dollops for at least 1-2 hours or until solid.
These will be placed inside your mousse later, creating that irresistible lava-like core.
Pro tip: You can make these the night before and store them in the freezer until you’re ready to use them.
Step 2: Prepare the Breton Shortbread Base
Breton shortbread is a French classic—rich, buttery, and just the right amount of crumbly.
In a bowl, mix the soft semi-salted butter with icing sugar until smooth and creamy.
Add the egg yolks one at a time, mixing gently until well incorporated.
Sift in the flour and baking powder, then fold everything together to form a soft dough.
Wrap the dough in cling film and refrigerate for at least 30 minutes.
To bake:
Preheat your oven to 170°C (340°F).
Roll out the chilled dough to about 5-6 mm thick.
Cut into rounds using a cookie cutter, ideally matching the size of your dome molds.
Place on a baking sheet lined with parchment paper and bake for 12–15 minutes, or until the edges are lightly golden.
Let them cool completely before assembling the domes.
Step 3: Make the Light Speculoos Mousse
This mousse is the fluffy, dreamy layer that binds everything together.
Soften the gelatin in cold water for 5–10 minutes.
In a small saucepan, heat 2 tablespoons of milk and dissolve the softened gelatin in it. Remove from heat.
Stir in the speculoos spread until fully blended and smooth.
Whip the heavy cream until it forms soft peaks.
Fold the whipped cream gently into the speculoos mixture in batches to keep the mousse airy and light.
Step 4: Assemble the Domes
Time to bring everything together!
Take your silicone dome molds and fill each cavity 2/3 full with the speculoos mousse.
Press one of your frozen speculoos cores gently into the center of each dome.
Add a bit more mousse to cover the top and smooth it out.
Place a cooled shortbread round on top of each dome (this will become the base when unmolded).
Freeze the assembled domes for at least 4 hours, or until fully set.
Step 5: Unmold and Decorate
Once the domes are completely set:
Carefully unmold them onto a plate or serving tray.
Warm up some speculoos spread slightly and drizzle over each dome for that glossy finish.
Sprinkle with crushed speculoos cookies for added texture and visual appeal.
You can store the domes in the fridge for a few hours before serving, allowing the mousse to soften slightly while the heart remains deliciously gooey.
Tips for Success
Use high-quality speculoos spread for the best flavor. Brands like Lotus Biscoff are perfect.
Don’t skip freezing the centers—that’s how you get the signature runny heart effect.
Use silicone molds for easy removal and a smooth dome shape.
Chill your mixing bowl and beaters before whipping cream—it helps achieve perfect peaks.
Why You’ll Love These Speculoos Domes
These domes are more than just a dessert—they’re an experience. The moment your spoon cracks through the mousse and hits the molten core, you’ll understand why they’re so loved. The sweet and spiced flavor of speculoos pairs perfectly with the buttery shortbread and creamy mousse.
Perfect for:
Impressing guests at dinner parties
Holiday and festive desserts
Treating yourself to something fancy (because you deserve it)
Pair it with a cup of coffee, and you’ve got a cozy afternoon wrapped in pure bliss.
Final Thoughts
The Speculoos Dome is a dessert that looks sophisticated, tastes divine, and is actually quite achievable at home with a bit of planning and love. Whether you’re a seasoned baker or a weekend dessert warrior, this recipe is bound to become a favorite.
So go ahead, grab that jar of speculoos, and let your inner pastry chef shine.
Must try Jellycat Cupcake Recipe
Speculoos Domes with Breton Shortbread and Creamy Mousse
Irresistible speculoos domes with Breton shortbread, creamy mousse, and a gooey center – the perfect dessert for speculoos lovers!
Type: Dessert
Cuisine: French, Fusion
Keywords: Speculoos domes, speculoos dessert, mousse domes, Breton shortbread, Biscoff recipe, fancy desserts
Recipe Yield: 6 domes
Calories: Approx. 400 kcal per serving
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Total Time: 5 hours (includes freezing time)
Recipe Ingredients:
- 120g icing sugar
- 140g soft semi-salted butter
- 180g T45 flour (or all-purpose flour)
- 1/2 sachet baking powder (approx. 6g)
- 3 egg yolks
- 200ml heavy cream (chilled)
- 100g speculoos spread
- 1 sheet gelatin (or 2g powdered gelatin)
- 2 tbsp milk
- 100g speculoos spread (frozen into small dollops)
- Warmed speculoos spread for drizzling
- Crushed speculoos cookies (optional)
Recipe Instructions:
Step 1: Make the Runny Speculoos Centers (Freeze Ahead):
Before you start on the rest, prepare the gooey centers. Scoop small portions of speculoos spread (about 1 teaspoon each) into dome molds or onto a parchment-lined tray. Freeze these dollops for at least 1-2 hours or until solid. These will be placed inside your mousse later, creating that irresistible lava-like core. Pro tip: You can make these the night before and store them in the freezer until you're ready to use them.
Step 2: Prepare the Breton Shortbread Base:
Breton shortbread is a French classic—rich, buttery, and just the right amount of crumbly. In a bowl, mix the soft semi-salted butter with icing sugar until smooth and creamy. Add the egg yolks one at a time, mixing gently until well incorporated. Sift in the flour and baking powder, then fold everything together to form a soft dough. Wrap the dough in cling film and refrigerate for at least 30 minutes. To bake: Preheat your oven to 170°C (340°F). Roll out the chilled dough to about 5-6 mm thick. Cut into rounds using a cookie cutter, ideally matching the size of your dome molds. Place on a baking sheet lined with parchment paper and bake for 12–15 minutes, or until the edges are lightly golden. Let them cool completely before assembling the domes.
Step 3: Make the Light Speculoos Mousse:
This mousse is the fluffy, dreamy layer that binds everything together. Soften the gelatin in cold water for 5–10 minutes. In a small saucepan, heat 2 tablespoons of milk and dissolve the softened gelatin in it. Remove from heat. Stir in the speculoos spread until fully blended and smooth. Whip the heavy cream until it forms soft peaks. Fold the whipped cream gently into the speculoos mixture in batches to keep the mousse airy and light.
Step 4: Assemble the Domes:
Time to bring everything together! Take your silicone dome molds and fill each cavity 2/3 full with the speculoos mousse. Press one of your frozen speculoos cores gently into the center of each dome. Add a bit more mousse to cover the top and smooth it out. Place a cooled shortbread round on top of each dome (this will become the base when unmolded). Freeze the assembled domes for at least 4 hours, or until fully set.
Step 5: Unmold and Decorate:
Once the domes are completely set: Carefully unmold them onto a plate or serving tray. Warm up some speculoos spread slightly and drizzle over each dome for that glossy finish. Sprinkle with crushed speculoos cookies for added texture and visual appeal. You can store the domes in the fridge for a few hours before serving, allowing the mousse to soften slightly while the heart remains deliciously gooey.