Cost Breakdown

Critical Success Points

• • Obtain a very fine speculoos powder to avoid lumps.
• • Heat the cream without burning it before adding the chocolate.
• • Whip the cream with a very cold cream and a pre‑chilled bowl.
• • Let the ganache and mousse firm in the refrigerator before assembly.

Safety Warnings

• • Boiling cream can cause burns; handle with care.
• • The food processor has sharp blades; unplug it before removing the biscuits.