Modern Speculoos Mousse Bars

Prepare the Base

1. Preheat oven to 180°C (350°F). Line an 8x8 inch baking pan with parchment paper.
2. In a bowl, combine the finely crushed speculoos cookies and melted butter. Mix until well combined.
3. Press the mixture evenly into the bottom of the prepared baking pan.
4. Bake for 10-12 minutes until lightly golden. Let cool completely.

Make the Speculoos Mousse

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add the speculoos cookie butter and powdered sugar. Beat until combined and smooth.
3. Gently heat the bloomed gelatin until dissolved. Stir it into the cream cheese mixture.
4. Fold in the whipped heavy cream until just combined. Be careful not to overmix.
5. Pour the mousse mixture over the cooled cookie base and spread evenly.
6. Chill in the refrigerator for at least 30 minutes, or until the mousse is set.

Create the Chocolate Ganache

1. Place the chopped dark chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan until simmering. Pour it over the chocolate.
3. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
4. Let the ganache cool slightly, then pour it evenly over the set mousse layer.
5. Chill the bars for at least 2 hours, or until the ganache is firm.

Serve

1. Lift the bars out of the pan using the parchment paper.
2. Cut into 12 squares using a sharp knife.