With just a handful of ingredients you can whip up this Dulce de Leche Mousse in no time! Serve in individual dessert cups or ramekins with a dollop of whipped cream or a sprinkle of cinnamon.
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Dulce de leche mousse is a delicious dessert that combines the flavors of caramel and creamy mousse. Preparing this mousse is surprisingly simple. All you need are a few basic ingredients and some chilling time in the refrigerator.
The creamy, caramel infused dessert will leave everyone wanting more!
Why You'll Love This Recipe
- The mousse has a light and airy texture that is incredibly smooth and velvety.
- With just a handful of ingredients and simple steps, this recipe is easy to follow.
- You can serve the mousse in individual dessert cups or ramekins, adding a touch of sophistication to your table.
- The mousse is delicious on its own, but you can get creative with garnishes.
Ingredients You'll Need
- Dulce de Leche: Gives the mousse its rich and caramelized flavor.
- Heavy Whipping Cream: Whipped to stiff peaks, giving the mousse its light and airy texture.
- Vanilla Extract: Enhances the overall flavor profile.
- Powdered Sugar: Used to sweeten the whipped cream.
Step-By-Step Instructions
Step 1: In a large bowl, whisk the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
Step 2: Gently fold in the dulce de leche until fully incorporated.
Step 3: Spoon the mixture into dessert cups or ramekins, and chill in the refrigerator for at least 2 hours.
Step 4: Serve chilled, garnished with whipped cream or a sprinkle of cinnamon, if desired.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Chill the mixing bowl and whisk. Before whipping the heavy cream, place your mixing bowl and whisk in the refrigerator for about 15 minutes. Chilling them helps the cream whip faster and more efficiently.
- Use cold heavy cream. Make sure that your heavy whipping cream is cold straight from the refrigerator. Cold cream whips better and holds its shape longer, resulting in a fluffier mousse.
- Whip cream to stiff peaks. When whipping the heavy cream, be careful not to overwhip it. Stop beating once you reach stiff peaks—this means the cream holds its shape when the whisk is lifted. Overwhipping can lead to the cream turning into butter and result in a dense mousse.
- Gently fold in the dulce de leche. When incorporating the dulce de leche into the whipped cream, use a gentle folding motion.
Variations
- Chocolate Dulce de Leche Mousse: Add some melted chocolate to the dulce de leche mixture before folding it into the whipped cream.
- Salted Caramel Dulce de Leche Mousse: Sprinkle a pinch of sea salt into the dulce de leche mixture.
- Coffee Dulce de Leche Mousse: Dissolve a teaspoon of instant coffee granules in a small amount of warm water, and add it to the dulce de leche mixture.
- Spiced Twist: Add a pinch of cinnamon, nutmeg, or even a hint of chili powder to the dulce de leche mixture.
Storing
Once prepared, cover the mousse with plastic wrap or place it in an airtight container. Store in the refrigerator for 2-3 days. I do not recommend freezing this mousse.
Recipe FAQ's
Powdered sugar is preferred in this recipe because it dissolves easily and helps create a smooth mousse. If you don't have powdered sugar, you can make your own by blending granulated sugar in a blender or food processor until it becomes a fine powder. However, note that the texture may be slightly different.
Absolutely! While the recipe calls for vanilla extract, you can experiment with other flavorings like almond extract, coconut extract, or even a touch of rum extract to add a unique twist to the mousse. Adjust the amount according to your taste preferences, keeping in mind that some extracts may have a stronger flavor than others.
More Sweets To Try
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Dulce de Leche Mousse
Ingredients
- 1 cup dulce de leche
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
- In a large bowl, whisk the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
- Gently fold in the dulce de leche until fully incorporated.
- Spoon the mixture into dessert cups or ramekins, and chill in the refrigerator for at least 2 hours.
- Serve chilled, garnished with whipped cream or a sprinkle of cinnamon, if desired.
Notes
- Chill the mixing bowl and whisk: Before whipping the heavy cream, place your mixing bowl and whisk in the refrigerator for about 15 minutes. Chilling them helps the cream whip faster and more efficiently.
- Use cold heavy cream: Make sure that your heavy whipping cream is cold straight from the refrigerator. Cold cream whips better and holds its shape longer, resulting in a fluffier mousse.
- Whip cream to stiff peaks: When whipping the heavy cream, be careful not to overwhip it. Stop beating once you reach stiff peaks—this means the cream holds its shape when the whisk is lifted. Overwhipping can lead to the cream turning into butter and result in a dense mousse.
- Gently fold in the dulce de leche: When incorporating the dulce de leche into the whipped cream, use a gentle folding motion.
- Storing: Once prepared, cover the mousse with plastic wrap or place it in an airtight container. Store in the refrigerator for 2-3 days. I do not recommend freezing this mousse.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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