Name: Dulce de Leche Mousse Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Latin American
Ingredients: 400 grams Dulce de Leche; 250 ml Heavy Cream (cold); 2 large Eggs (separated); 1 teaspoon Vanilla Extract; 1 tablespoon Granulated Sugar (for egg whites)

Jump to Recipe

Introduction

Dulce de Leche Mousse is a creamy, luscious dessert that beautifully combines the rich caramel flavor of dulce de leche with airy whipped cream and egg whites. It’s an elegant treat that’s surprisingly simple to make, perfect for impressing guests or enjoying a special homemade indulgence.

A close-up of a creamy light brown mousse in a clear glass cup, with a smooth, swirled texture forming soft peaks on the surface. On top, there are five shiny deep red cherries grouped in the center, adding a rich contrast to the light brown mousse below. The background is white marbled texture, highlighting the glossy and smooth look of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 grams Dulce de Leche
250 ml Heavy Cream (cold)
2 large Eggs (separated)
1 teaspoon Vanilla Extract
1 tablespoon Granulated Sugar (for egg whites)

Instructions

Step 1: In a medium bowl, whisk the dulce de leche until smooth.
Step 2: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 3: Gently fold the whipped cream into the dulce de leche until well combined. Add the vanilla extract and mix gently.
Step 4: In a clean bowl, beat the egg whites until foamy. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
Step 5: Carefully fold the egg whites into the dulce de leche mixture in two additions, taking care not to deflate the mousse.
Step 6: Spoon the mousse into individual serving glasses or ramekins. Cover and refrigerate for at least 2 hours, or until set.
Step 7: Serve chilled, optionally garnished with a sprinkle of cocoa powder or a dollop of whipped cream.

Tips & Variations

For a boozy twist, add a tablespoon of rum or coffee liqueur to the mixture before folding in the egg whites.
Ensure your egg whites are completely clean and free of yolk for the best volume when beating.
Use a gentle folding technique to keep the mousse light and airy.
For a vegan variation, substitute the heavy cream with coconut cream and use aquafaba (chickpea brine) in place of egg whites.

Storage

Store the mousse covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. If needed, allow it to sit at room temperature for 10-15 minutes before serving to soften slightly. Avoid freezing, as the texture may change.

How to Serve

A clear round glass bowl is filled with one thick layer of smooth, creamy light brown mousse with soft swirls on top. On the mousse, there are five shiny, dark red cherries that look juicy and slightly wrinkled. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dulce de leche?

Yes, store-bought dulce de leche works perfectly for this recipe. Just make sure it is smooth and spreadable for easy mixing.

Is it safe to use raw egg whites in this mousse?

The recipe uses raw egg whites, so it’s best to use fresh, pasteurized eggs to reduce any risk. If concerned, you can use pasteurized egg whites or a cooked meringue method for safety.