Dulce de Leche Mousse: A Dreamy Dessert That’s Ready in 5 Minutes
Craving a quick, indulgent dessert? This Dulce de Leche Mousse is the perfect treat! With just 5 minutes of prep, you’ll have a rich, creamy mousse that’s full of caramel flavor and guaranteed to satisfy your sweet tooth. Easy to make and irresistibly delicious, this mousse is a simple yet elegant dessert for any occasion.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Whisking, Folding
- Cuisine: Brazilian
- Diet: Vegetarian
Ingredients
- 390 grams (13.4 oz) dulce de leche or tinned caramel: This is the star of the show! Dulce de leche is a thick, caramel-like treat made from sweetened condensed milk. It has a rich, deep flavor that serves as the perfect base for this mousse. When buying dulce de leche, make sure to look for the scoopable variety (not the thin, pourable caramel sauce).
- 250 grams (9 oz) full-fat cream cheese: Cream cheese adds a delightful tangy flavor that balances the sweetness of the dulce de leche. It also provides a creamy base for the mousse. The cream cheese should be softened to room temperature before mixing, so it blends smoothly into the dulce de leche.
- A pinch of salt: Just a little bit of salt enhances the natural caramel flavors in the dulce de leche and helps to tone down the sweetness. Don’t skip this step—it makes a huge difference!
- 240 milliliters (1 US cup) double cream or heavy cream: The double cream is what gives the mousse its light, airy texture. It’s also responsible for the creamy mouthfeel that makes this dessert so indulgent. Be sure to use chilled cream for the best results when whipping.
Instructions
1. Prepare the Dulce de Leche and Cream Cheese Mixture:
Start by placing the dulce de leche and cream cheese in a large mixing bowl. Add a small pinch of salt to help bring out the flavors. Using a hand mixer or whisk, beat the mixture until it becomes smooth, creamy, and completely free of lumps. This step is important because you want to create a uniform texture, and the mixture should feel velvety and rich once it’s fully blended.
2. Whip the Double Cream:
In a separate, chilled mixing bowl, pour the cold double cream (or heavy cream) and whip it using an electric mixer. Start on a low speed and gradually increase to medium-high. Whip the cream until soft peaks form. Soft peaks are when the cream holds its shape but softly falls back when you lift the whisk. Be careful not to overwhip the cream—you don’t want to make butter!
3. Fold the Whipped Cream into the Dulce de Leche Mixture:
Now that both the dulce de leche-cream cheese mixture and the whipped cream are ready, it’s time to combine them. Gently fold the whipped cream into the dulce de leche mixture using a spatula. Use slow, folding motions to incorporate the whipped cream without deflating it. The mousse will start to thicken and become light and airy. Keep folding until the mixture is smooth, thick, and fully combined.
4. Spoon into Serving Bowls:
Once the mousse is ready, it’s time to spoon it into individual serving bowls. The mousse is quite rich, so small portions are perfect. You can use glass jars, mini bowls, or any small serving container you have on hand. Divide the mousse evenly among the bowls, and try to make it look neat and smooth on top.
5. Chill and Serve:
You can serve the mousse immediately, but for the best results, refrigerate it for at least 30 minutes to an hour. Chilling allows the mousse to set and become firmer, and the flavors will meld together. If you have time, refrigerating it for a few hours or overnight will result in an even thicker, more indulgent mousse.
Notes
- Chill the cream: Make sure the double cream (or heavy cream) is cold before whipping. Cold cream whips better and faster, creating a light, airy texture. If you’re using a stand mixer, place the bowl in the fridge for 10 minutes before whipping.
- Don’t overwhip the cream: When whipping the double cream, it’s important not to overwhip it. Stop whipping as soon as soft peaks form. Overwhipping can cause the cream to separate and turn into butter.
- Be gentle when folding: The key to a light mousse is folding the whipped cream into the dulce de leche mixture gently. Use a spatula to fold the ingredients together slowly to retain the air in the whipped cream. If you fold too vigorously, the mousse will lose its fluffy texture.
- Taste and adjust: Before folding the whipped cream into the dulce de leche mixture, taste it. If you want it sweeter, add a little more dulce de leche. Conversely, if it’s too sweet, you can add a bit more cream cheese or a small pinch of salt to balance out the flavors.
- Make ahead: This mousse can be made ahead of time, which is perfect for dinner parties or gatherings. Prepare it the day before and let it chill in the fridge overnight for a firmer, richer mousse.