Dulce de Leche Mousse: A Quick and Decadent Treat
If you’re looking for an easy yet indulgent dessert, this Dulce de Leche Mousse is the perfect choice. Made with just four ingredients—dulce de leche, cream cheese, double cream, and a pinch of salt—it’s incredibly simple to whip up and guaranteed to impress. In just five minutes, you can create a smooth, creamy mousse that tastes like it came from a high-end restaurant. Whether you’re new to cooking or just need a quick dessert for a special occasion, this recipe is foolproof and delicious. Let’s get started!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-bake, Whisking
- Cuisine: Brazilian, Latin American
- Diet: Vegetarian
Ingredients
- 390 grams (13.4oz) dulce de leche or tinned caramel – The star ingredient of the mousse! Dulce de leche is a rich, caramel-like sauce that gives the mousse its signature sweetness. You can easily find it in most supermarkets or use a good-quality canned caramel if dulce de leche is unavailable. Just make sure to choose a thick, scoopable caramel rather than a pourable sauce.
- 250 grams (9oz) full-fat cream cheese – For the best texture and flavor, use full-fat cream cheese like Philadelphia. Full-fat cream cheese will give the mousse a rich, creamy texture and a subtle tang. You can opt for a lower-fat version, but full-fat will provide the best result in terms of both flavor and texture. If you prefer a dairy-free version, you can substitute cream cheese with non-dairy alternatives, such as vegan cream cheese.
- Pinch of salt – A small pinch of salt may seem insignificant, but it plays an important role in balancing the sweetness of the dulce de leche. It helps bring out the flavors in the mousse, giving it that perfect contrast and depth. Don’t skip this step, as it truly enhances the overall taste.
- 240 millilitres (1 US cup) double cream or heavy cream – The double cream (or heavy cream) adds the smooth, rich texture that makes mousse so luxurious. Ensure the cream is chilled before whipping, as cold cream will whip up faster and achieve the best results. If you’re looking for a lighter version, you can replace double cream with regular whipping cream, or for a dairy-free alternative, use coconut cream for a slightly different flavor profile.
Instructions
Step 1: Prepare the Dulce de Leche and Cream Cheese Mixture
In a large mixing bowl, combine the dulce de leche (or tinned caramel), cream cheese, and a pinch of salt. Using a hand mixer or a whisk, whip these ingredients together until the mixture is completely smooth and creamy. This is where the magic happens—mixing the dulce de leche and cream cheese creates a rich, silky base for your mousse. Keep whisking until there are no lumps, and the texture is nice and velvety. If you don’t have an electric mixer, you can also use a regular whisk and some elbow grease. However, using a hand mixer will make the process quicker and easier. The goal is to create a smooth, creamy mixture that will blend seamlessly with the whipped cream.
Step 2: Whip the Cream
In a separate bowl, pour the chilled double cream. Using an electric mixer or hand whisk, beat the cream until soft peaks form. You’ll know the cream is ready when you lift the whisk, and the cream holds its shape but still droops slightly. This is the perfect consistency for the mousse. Be sure not to overwhip the cream—if you do, you’ll end up with butter, which is not what you want for a mousse. Soft peaks are your goal here. If you’re unsure, just stop whipping when the cream holds its shape without stiffening completely.
Step 3: Combine the Two Mixtures
Once the cream is whipped to perfection, gently fold it into the dulce de leche and cream cheese mixture. Use a spatula or large spoon to carefully combine the two, taking care not to deflate the whipped cream too much. This step is essential to keeping the mousse light and airy. Continue folding until everything is fully incorporated, and you have a smooth, thick, and creamy mixture. When folding, be gentle and use a figure-eight motion to incorporate the whipped cream into the dulce de leche mixture. The idea is to keep as much air in the whipped cream as possible to preserve a light texture.
Step 4: Whisk to Desired Consistency
If you want a firmer mousse, you can continue whisking the mixture for a minute or two. The mousse should start to thicken and form visible trails from the whisk as it’s stirred. Keep an eye on the texture—if it’s too runny for your liking, just give it a bit more whipping time until it thickens up to the right consistency.
Step 5: Serve and Enjoy
Spoon the mousse into your serving dishes, whether they’re individual bowls or a large dessert platter. You can top the mousse with a variety of garnishes, such as fresh berries, chocolate shavings, or a drizzle of extra dulce de leche for added richness. Serve immediately, or chill in the fridge for about an hour for a firmer texture.
Notes
- Chill Your Ingredients: The key to getting the best texture for the mousse is to chill the double cream before whipping it. Cold cream will whip up better, creating a fluffier, more stable mousse.
- Don’t Overwhip the Cream: While whipping the cream, stop as soon as soft peaks form. Overwhipping can cause the cream to turn grainy, and you’ll lose that smooth, airy texture that makes mousse so irresistible.
- Smooth Out the Cream Cheese: Make sure the cream cheese is at room temperature before mixing it. If it’s too cold, it will be harder to combine smoothly with the dulce de leche, and you might end up with lumps.
- How to Fold the Mixtures: When folding in the whipped cream, be gentle. The goal is to preserve the air in the cream, so folding rather than stirring is important to maintain a light texture.
- Fixing a Runny Mousse: If your mousse is too runny after folding the cream in, you can whip it for a few more minutes to thicken it up. Just make sure to stop before it becomes too stiff.