This delicious dulce de leche mousse is the perfect dessert to end a meal. It is fast to make, and with just 2-ingredients (dulce de leche and cream), you can have this ready in less than 5 minutes.
Rich, creamy, and not too sweet dulce de leche mousse is the perfect dessert for any occasion. This simple condensed milk mousse takes minutes to prepare but is big on flavor.
👛 Cost To Make
Estimated cost AUD$ = $2.85 or $0.47 a serve with homemade dulce de lech, or $5.05 with store-bought dulce de leche
🌟 Why You'll Love This Recipe:
- If you want to make the easiest caramel mousse recipe, this recipe is for you! Trust me, this simple dessert is not overly sweet and has just the right amount of caramel flavor, and it is delicious.
- It's ready as soon as you have whipped the cream into soft stiff peaks. Yes, it's that quick to make.
- This mousse recipe does not use egg whites, is gluten-free, and has no gelatin.
- Serve it family-style in one big bowl or make it fancy and pipe the mousse into individual serving bowls.
🥘 Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Dulce de leche - the dulce de leche we used was one that we made with a can of sweetened condensed milk.
This thick and rich caramel sauce is easy to make in the slow cooker and is easier to make than a traditional dulce de leche which can take 1-2 hours on the stovetop and needs almost constant attention.
Heavy whipping cream - make sure that this is well chilled because it will ensure that it whips up correctly.
Electric mixer - to make mixing easy, use an electric hand mixer or stand mixer. But if you don't have an electric mixer, you can use a hand whisk to make this recipe.
Serving glasses - we used 100 ml (3.4 ounces) glasses to make six small servings of mousse. If you don't have glassware this size, use ones that are a little larger, or place the mouse into one large serving bowl.
Use a piping bag with a medium-size star nozzle to pipe the mousse into the glasses to give the mousse a nice simple decorative look.
But if you don't have a piping bag, you can carefully spoon the mousse into the glasses.
🍳 Step By Step Instructions
Step 1 and 2 - Place the dulce de leche into a large mixing bowl with about ¼ cup of heavy cream. Use an electric mixer to mix the cream and caramel until smooth using a low speed.
Steps 3 and 4 - Pour in the remaining heavy cream and whip on high speed until the cream thickens and medium to firm peaks form.
Step 5 - Spoon or pipe the mousse into serving glasses or ramekins, decorate with strawberries and mint leaves and store in the fridge until ready to serve.
💭 Recipe Tips
What Are Soft, Medium, And Frim Peaks
To make peaks beat the cream until you see it start to thicken, stop beating, and lift the beaters out of the cream.
Soft peak cream - If a peak forms and flops over immediately, it is a soft peak.
If a recipe calls for a soft peak, you can stop beating, but if it asks for a medium or firm peak, continue to beat the cream for a little longer to get the correct consistency.
Soft peak cream is the best consistency for folding into other mixtures such as blancmange or making fruits in cream.
Medium peak cream- If the peak stands well, but the tip of the peak curls over it is a medium peak.
If you beat medium peak cream a little longer, it will become frim peaks.
Medium peak cream is best for sandwiching cakes together, or for serving with things like our eggless scones.
Firm peak cream - If the peak stands well and does not curl over onto itself, it has become a firm peak, and you should stop beating the cream.
If you continue to beat the cream after the firm peak stage, it will split and won't be nice to use.
Firm peak cream is best for piping or making desserts like this Dulce de leche mousse or our strawberry fool recipe.
Keep It Chilled
Use chilled dulce de leche and not room temperature because cold ingredients will keep the cream cold which is better for whipping.
Don't overbeat the mousse because if you do, it will curdle and turn to butter.
👪 Serving Size
This mousse recipe makes 6, 75 gram (2.65 ounces) serves.
🍬 Calories Per Serve
This recipe has 170 calories per serve. A serving size is 75 grams (2.65 ounces)
🥗 Serving Suggestions
This dessert looks wonderful in individual glasses for a dinner party, but you can also serve it family-style in a large bowl.
You don't need to decorate this dessert, but if you want to make it look extra special, you could:
- Dust with cocoa powder just before serving.
- Sprinkle on some grated white, milk, or dark chocolate.
- Decorate with small pieces of fresh fruit and mint leaves.
- Pipe or spoon on extra whipped cream.
- Decorated with a few small chocolate curls.
- For a salted caramel flavor, sprinkle on some sea salt.
- Scatter the top with some toasted shredded coconut.
- Drizzle over a modest amount of chocolate or caramel syrup.
- Decorate with chocolate shapes.
- Or serve it with thin crispy ginger-flavored cookies.
🍴 How To Use
This dulce de leche mousse is not only a simple dessert in a glass. Use this dulce de leche whipped cream instead of plain whipped cream for:
- Spreading in between cake layers
- As an easy filling for pie or tart cases
- Keep it at soft peaks and use it as a sweet dip for fruit
- Or whip it into stiff peaks and pipe it onto desserts.
Refrigeration - Dulce de leche mousse is cream-based and best to store in the fridge until ready to serve.
Store it covered in the fridge in plastic food wrap or a sealable container.
Consume it within three days of making. If stored for any longer than that, it can pick up the flavors of other foods in the fridge.
Freezing - This whipped cream dessert does not freeze well.
📝 Frequently Asked Questions
Caramel is made from melted sugar, or sugar and water. Dulce de leche is made from milk and sugar.
I do hope that you try this recipe for dulce de leche mousse. If you do, please come back and leave a comment below because I would love to know how you went.
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📋 Recipe Card
Dulce de Leche Mousse
- Electric mixer or hand whisk
- 6 x 100 ml (3.4 ounces) glasses
- Piping bag and medium-sized star nozzle
- 300 ml (1 ¼) cups whipping cream (heavy cream)
- 150 grams (½ cup) dulce de leche
- Place the dulce de leche into a large mixing bowl with about ¼ cup of heavy cream. Use an electric mixer to mix the cream and caramel until smooth using a low speed.
- Pour in the remaining heavy cream and whip on high speed until the cream thickens and medium to frim peaks form.
- Spoon or pipe the mousse into serving glasses or ramekins, decorate with strawberries and mint leaves, and store covered in the fridge until ready to serve.
- Use chilled dulce de leche and not room temperature because cold ingredients will keep the cream cold which is better for whipping.
- Don't overbeat the mousse because, if you do, it will curdle and turn to butter.
- Store in the fridge until ready to serve. Store it covered in the fridge in plastic food wrap or a sealable container. Consume it within three days of making. If stored for any longer than that, it can pick up the flavors of other foods in the fridge.