This is the most delicious Dulce de Leche Mousse you will ever try! Made with only 4 ingredients, this recipe checks all the boxes: light texture, easy, fluffy, and the perfect sweetness. A silky whipped cream mixed with the dulce de leche and stiffed egg white is the 2 main steps to this mouth-watering mousse!
If you love a decadent chocolate mousse and if you love a great Cuban dulce de leche flavour, this is going to be the kind of recipe you can make on repeat! In about 20 minutes, you can have the mousse ready to go in the fridge to chill!
The best part of this no-gelatin recipe is that is broken down into only 2 easy steps. But, first things first, gather your ingredients and your utensils as it will make the process even more efficient.
What Is Dulce De Leche
Dulce de leche is a rich and sweet caramelized milk. In fact, it is made from milk and sugar slowly cooked to a caramel consistency. If you wish you can buy already made or make it at home. You can either boil a sweetened condensed milk can in a pot (be careful) or in the pressure cooker like Chahinez teaches you.
Although invented in Argentina, many Latin American countries make and use this sweet milk treat in their desserts.
🔪 How To Make the Mousse?
First, let's gather the 4 ingredients you need:
- Dulce de leche
- Egg whites at room temperature
- Granulated sugar
- Heavy whipping cream
Also, you will need 2 bowls, a rubber spatula, and your hand mixer or a stand mixer.
Let's work the eggs first: Ideally, at room temperature, separate the whites from the yolk (that you will not need) of the egg. In a small bowl, using a hand mixer, whisk the egg white until foam starts forming. Add the sugar gradually and keep mixing until stiff peaks form. Set aside.
Now, onto the whipped cream: In a large bowl, using your hand mixer or stand mixer, whip the heavy cream until soft peaks form.
Then, you can delicately fold the dulce de leche into the cream with a rubber spatula. The gesture should go from the back of the bowl to the bottom and come up from the front and repeat gently until fully incorporated. This will keep the mixture light and airy.
Lastly, grab the big bowl with the stiffed egg whites and add in the dulce de leche mixture from the other bowl. Similar to the previous step, you should be gentle when merging these 2 and use again the rubber spatula.
Last step: let’s portion the dulce de leche mousses into cute glass jars or ramekins! Pipe (if you wish) or scoop the mousse into the jars and decorate with shaved dark chocolate, refrigerate for at least 2 hours.
📋 Ways To Adapt The Recipe
A simple mousse that can be adapted in so many different ways. Be creative!
– Use it as a cake filling and top it with some drizzle of dulce de leche!
– Serve it in shot glasses for a dessert bar, success guarantee.
– Pipe it between 2 shortbread cookies to make a sandwich.
Caramel is made from sugar or sugar and water, however, dulce de leche is made from milk caramelized with sugar or cooked condensed milk.
Yes and no, dulce de leche is made FROM condensed milk.
Absolutely, just make sure that your dulce de leche has completely cooled down before using it for the recipe.
Since it has raw egg whites, I would advise eating within 24 to 48 hours maximum. Keep it in the fridge until you are ready to enjoy it.
More Ideas To Serve It
Sometimes simple food just needs a little creativity for the presentation of the dish:
- Serve in a glass, maybe a wine glass or a cocktail glass!
- How about a small mason jar for a mousse to go?
- Family style: make a double batch in a big bowl.
- Small portions and accompany with a cookie or a cinnamon straw.
More Latino Recipes
📖 Dulce De Leche Mousse
- 1 hand mixer
- 1 rubber spatula
- 2 mixing bowls
- 2 Egg whites, room temperature
- ¼ cup Granulated sugar
- 1 cup Heavy cream
- ¾ cup Dulce de leche
- In a bowl, using a hand mixer, whisk the egg white until foam starts forming. Add the sugar gradually and keep mixing until stiff peaks form. Set aside.
- In another large bowl, using your hand mixer or stand mixer, whip the heavy cream until soft peaks form.
- Delicately fold the dulce de leche into the whipped cream with a rubber spatula.
- In the big bowl with the stiffed egg whites, add in the dulce de leche mixture from the other bowl. Fold in gently.
- Portion the dulce de leche mousses into glass jars or ramekins. Pipe (if you wish) or scoop the mousse into the jars.
- Refrigirate for 2 hours. Enjoy!
- Store 24 to 48 hours maximum as the recipe is made from raw egg whites.
Did you make it? Share it and tag me on Instagram @bonappeteat