Lotus Biscoff Mousse

Place mixing bowl in freezer for 30 minutes to cool, with paddle. Remove mixing bowl from freezer and combine heavy whipping cream and powder sugar and beat for 5 minutes till medium stiff peaks. Add vanilla extract and cookie butter and whip for another minute till combine smoothly. Crush 12 of the biscoff cookies into crumbs. With a spatula fold a little over half of the crumbs into mousse. Save leftover crumbs for topping. Fold in half of the chocolate chips and save the rest to top off. Put mousse in a piping bag and pipe into a small cup. Top off with two biscoff cookies each, chocolate chips, crumbs and a little caramel drizzle! Enjoy🙊