Dulce de Leche Mousse Recipe

Introduction

Dulce de Leche Mousse is a delectably creamy and airy dessert that combines the rich caramel flavor of dulce de leche with light whipped cream and fluffy egg whites. It’s an elegant treat that’s surprisingly simple to make at home, perfect for impressing guests or indulging yourself.

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 combined. Add the vanilla extract and mix well.
2. Step 2: In a clean bowl, beat the egg whites until foamy. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks form.
3. Step 3: Carefully fold the egg whites into the dulce de leche mixture in two additions, making sure not to deflate the mousse to maintain its light texture.
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 for extra flair.

Tips & Variations

• Use chilled heavy cream to help it whip better and achieve a firmer texture.
• For a chocolate twist, fold in some finely chopped dark chocolate or cocoa powder with the dulce de leche.
• Make sure the bowl and beaters are clean and dry before whipping egg whites to help them reach their full volume.
• Try adding a splash of coffee or espresso for a mocha-flavored mousse.

Storage

Store the mousse covered in the refrigerator for up to 2 days. It’s best enjoyed fresh but will keep well chilled. When ready to serve, let it sit at room temperature for a few minutes to soften slightly. Avoid freezing, as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized eggs for this mousse?

Yes, pasteurized eggs are a safer option when consuming raw egg whites and will work perfectly in this recipe.

What if I don’t have dulce de leche? Can I substitute it?

You can use caramel sauce or make a quick dulce de leche by slowly cooking sweetened condensed milk, but the flavor will be slightly different from store-bought dulce de leche.

Dulce de Leche Mousse Recipe

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★★★★★

5 from 61 reviews

This Dulce de Leche Mousse is a luscious and creamy dessert combining the rich, caramel-like sweetness of dulce de leche with airy whipped cream and delicate egg whites. It offers a smooth, fluffy texture and a decadent flavor, perfect for an elegant treat or a sweet finish to any meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (including chilling time)
• 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. Whisk Dulce de Leche: In a medium bowl, whisk the dulce de leche until smooth to ensure even texture in the mousse.
2. Whip Heavy Cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form, creating the mousse’s airy body.
3. Combine Cream and Dulce de Leche: Gently fold the whipped cream into the dulce de leche mixture until well combined. Add the vanilla extract and mix thoroughly but carefully to maintain lightness.
4. Beat Egg Whites: In a clean, dry bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form, adding volume and stability.
5. Fold Egg Whites In: Carefully fold the beaten egg whites into the dulce de leche mixture in two additions, taking care not to deflate the mixture to keep the mousse light and airy.
6. Chill the Mousse: Spoon the mixture into individual serving glasses or ramekins. Cover and refrigerate for at least 2 hours to allow the mousse to set properly.
7. Serve: Serve chilled. Optionally, garnish with a sprinkle of cocoa powder or a dollop of whipped cream for an extra touch of elegance and flavor.

Notes

• Ensure eggs are fresh and at room temperature for best volume when whipping egg whites.
• Use cold heavy cream to achieve better whipping results.
• Be gentle when folding whipped cream and egg whites to retain the mousse’s light texture.
• This mousse can be prepared a day ahead and stored in the refrigerator to enhance flavors.
• For added texture or decoration, top with shaved chocolate or toasted nuts.

Keywords: Dulce de Leche, mousse, dessert, creamy, no-bake, caramel mousse, Latin American dessert