Dulce de Leche Mousse Recipe

Introduction

Dulce de Leche Mousse is a luscious, creamy dessert that combines the rich caramel flavor of dulce de leche with light, airy texture. Perfect for a special occasion or a simple indulgence, this mousse is easy to prepare and sure to impress.

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

• Make sure your bowl and beaters are completely clean and dry before whipping egg whites for best volume.
• Use a gentle folding motion to keep the mousse light and airy.
• For an extra touch, add a pinch of sea salt to the dulce de leche before folding to enhance the caramel flavor.
• Try topping the mousse with toasted nuts or fresh berries for added texture and freshness.

Storage

Store the mousse covered in the refrigerator for up to 2 days. For best texture, refrigerate it until just before serving. If the mousse separates slightly, gently stir before serving but avoid overmixing.

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 and saves time. Just ensure it is smooth and well-mixed before using.

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

Using raw egg whites can pose a risk for certain individuals. To reduce risk, use pasteurized eggs or egg whites, or consider using whipped cream only.

Dulce de Leche Mousse Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

Indulge in the rich, creamy texture of this Dulce de Leche Mousse, a decadent dessert combining smooth dulce de leche with whipped cream and delicate meringue for a light yet luscious treat that’s perfect for any occasion.

• Author: Kai
• 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 Mousse 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. Prepare Dulce de Leche: In a medium bowl, whisk the 400 grams of dulce de leche until smooth to ensure a creamy base for the mousse.
2. Whip Heavy Cream: In a separate chilled bowl, whip the 250 ml of cold heavy cream until stiff peaks form, creating the airy texture essential to the mousse.
3. Combine Dulce de Leche and Cream: Gently fold the whipped cream into the dulce de leche until well combined, then add 1 teaspoon of vanilla extract and mix evenly.
4. Make Meringue: In a clean, dry bowl, beat the 2 egg whites until foamy. Gradually add 1 tablespoon granulated sugar while beating until stiff, glossy peaks form, making a light meringue.
5. Fold Meringue into Mixture: Carefully fold the meringue into the dulce de leche and cream mixture in two additions to keep the mousse light and airy.
6. Chill the Mousse: Spoon the mousse into individual serving glasses or ramekins, cover them, and refrigerate for at least 2 hours or until set to develop the perfect consistency.
7. Serve: Serve the mousse chilled, optionally garnished with a sprinkle of cocoa powder or a dollop of whipped cream for extra indulgence.

Notes

• Use cold heavy cream to achieve better volume when whipping.
• Ensure egg whites bowl and beaters are clean and dry to get stiff peaks.
• Handle folding gently to avoid deflating the mousse and retain its airy texture.
• For a safer option, use pasteurized egg whites if consuming raw eggs is a concern.
• Chilling the mousse overnight will improve flavor and texture.

Keywords: dulce de leche mousse, no bake dessert, creamy mousse, Latin American dessert, light mousse, easy mousse recipe