Speculoos Chocolate Mousse with Red Berries

Recipe and photo Liz Sinner - vegelizious

1. Melt the dark chocolate using a double boiler or microwave. Let it cool slightly.
2. In a mixing bowl, whip the cream with the whipped cream stabilizer, speculoos spice mix, ground cinnamon and sugar until stiff peaks form.
3. Add 2 tbsp of whipped cream to the melted chocolate to cool it down slightly. Gently fold the melted chocolate into the remaining whipped cream until well combined.
4. Spoon the mousse into serving glasses or bowls. Refrigerate for at least 30 minutes.
5. Add the frozen berries, sugar and vanilla extract into a small saucepan. Bring to a boil and let simmer for 10-15 minutes. Leave to cool briefly. Pour on top of the chilled chocolate mousse and garnish with the speculoos biscuits and fresh berries. Refrigerate for at least 1 hour to set.