Dulce de Leche Mousse Recipe

Introduction

Dulce de Leche Mousse is a silky, luscious dessert that combines the rich sweetness of caramelized milk with airy whipped cream and egg whites. It’s a simple yet elegant treat perfect for any occasion.

Ingredients

• 400 grams Dulce de Leche
• 250 ml Heavy Cream (cold)
• 2 large Eggs (separated)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Granulated Sugar (for egg whites)

Instructions

1. Step 1: In a medium bowl, whisk the dulce de leche until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the dulce de leche until well combined. Add the vanilla extract and mix.
2. Step 2: In a clean bowl, beat the egg whites until foamy. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
3. Step 3: Gently fold the egg whites into the dulce de leche mixture in two additions, being careful not to deflate the mousse.
4. Step 4: Spoon the mousse into individual serving glasses or ramekins. Cover and refrigerate for at least 2 hours, or until set.
5. Step 5: Serve chilled, optionally garnished with a sprinkle of cocoa powder or a dollop of whipped cream.

Tips & Variations

• Use cold heavy cream for better whipping results and a lighter texture.
• For added depth, try folding in a pinch of cinnamon or a splash of espresso.
• If you prefer a firmer mousse, chill it longer or add a small amount of gelatin dissolved in warm water before folding in egg whites.

Storage

Store the mousse covered in the refrigerator for up to 2 days. To reheat, simply let it come to room temperature for a few minutes or enjoy it cold for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dulce de leche?

Yes, store-bought dulce de leche works perfectly for this recipe and saves time.

Is it safe to use raw egg whites in this mousse?

While many mousse recipes use raw egg whites, if you have concerns, you can use pasteurized egg whites or gently cook the egg whites with sugar over a double boiler until warm, then beat them.

Dulce de Leche Mousse Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

This Dulce de Leche Mousse is a luscious, creamy dessert combining the rich caramel flavor of dulce de leche with airy whipped cream and delicate meringue. Light yet indulgent, it’s perfect for serving chilled at any occasion.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Dulce de Leche Base

• 400 grams Dulce de Leche
• 1 teaspoon Vanilla Extract

Dairy

• 250 ml Heavy Cream (cold)

Eggs and Sugar

• 2 large Eggs (separated)
• 1 tablespoon Granulated Sugar (for egg whites)

Instructions

1. Prepare Dulce de Leche: In a medium bowl, whisk the dulce de leche until it becomes smooth and creamy, ensuring there are no lumps.
2. Whip Heavy Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. This will add lightness and volume to the mousse.
3. Combine Cream and Dulce de Leche: Gently fold the whipped cream into the dulce de leche mixture until fully blended. Then stir in the vanilla extract for added flavor.
4. Beat Egg Whites: Using a clean bowl, beat the egg whites until they are foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form, creating a stable meringue.
5. Fold in Meringue: Carefully fold the meringue into the dulce de leche and cream mixture in two additions to preserve the airiness and volume without deflating it.
6. Chill the Mousse: Spoon the mousse into individual serving glasses or ramekins, cover them, and refrigerate for at least 2 hours to allow the mousse to set and flavors to meld.
7. Serve: Serve chilled, optionally garnished with a light dusting of cocoa powder or a dollop of whipped cream for extra decoration and taste.

Notes

• Ensure the heavy cream is very cold before whipping for best results.
• Use fresh eggs and handle whites carefully to achieve stiff peaks when making meringue.
• Folding should be gentle and slow to maintain mousse’s airy texture.
• This dessert should be kept refrigerated and consumed within 2 days for optimal freshness.
• Optional garnishes include cocoa powder, chocolate shavings, or a fresh berry for contrast.

Keywords: dulce de leche mousse, caramel mousse, no bake dessert, creamy mousse, dulce de leche recipe, easy mousse dessert