If you’re searching for a show-stopping dessert with minimal effort, Dulce de Leche Mousse is about to become your new obsession! Luscious caramel notes and a cloud-like, pillowy texture make every bite pure bliss—plus, you can whip this irresistible treat up in minutes with just a handful of ingredients.
Why You’ll Love This Recipe
- Ridiculously Quick: From mixing bowl to serving glass, Dulce de Leche Mousse takes just 5 minutes—perfect for last-minute sweet cravings.
- Only 4 Ingredients: You won’t believe a dessert this decadent can be so simple—no eggs, gelatin, or complicated steps required!
- Unbeatable Creaminess: The dreamy, whipped texture melts in your mouth, with rich caramel flavor thanks to real dulce de leche.
- Crowd-Pleasing & Elegant: Whether it’s a casual family treat or a fancy dinner party, this mousse always gets rave reviews and requests for seconds.
Ingredients You’ll Need
The beauty of Dulce de Leche Mousse lies in its simplicity—each ingredient plays a vital role in creating that velvety, caramel-kissed finish. Here’s why you can’t skip a single one!
- Dulce de Leche (or thick tinned caramel): This is your star! Opt for a thick, scoopable dulce de leche, not a runny sauce, for deep caramel flavor and luscious texture.
- Full-fat Cream Cheese: Adds body and a gentle tanginess that balances the sweetness, ensuring your mousse is rich but never cloying.
- Double Cream (or heavy cream): Whips up to a billowy fluff, giving your mousse that signature airy, melt-in-your-mouth consistency.
- Pinch of Salt: Just a touch brings out the caramel notes and keeps everything from tasting flat or overly sweet.
Variations
One of the joys of Dulce de Leche Mousse is just how easily you can give it your own twist! With a few simple add-ins or swaps, you can create something tailored to your mood, occasion, or what’s in your pantry.
- Chocolate Swirl: Gently fold in ribbons of melted dark chocolate or sprinkle chocolate shavings between layers for a salted caramel-chocolate vibe.
- Spiced Up: Add a pinch of cinnamon or espresso powder to the mixture for a warm, aromatic depth that’s heavenly with caramel.
- Lighter Version: Use reduced-fat cream cheese and swap some double cream for Greek yogurt for a tangy, lighter mousse (just note it may be slightly less fluffy).
- Nutty Crunch: Top with toasted pecans, almonds, or a biscuit crumble to add texture and a sophisticated finish.
How to Make Dulce de Leche Mousse
Step 1: Whip the Dulce de Leche and Cream Cheese
In a large mixing bowl, combine your thick dulce de leche (or tinned caramel), full-fat cream cheese, and a pinch of salt. Use a handheld or stand mixer for best results and whip on medium speed until the mixture is silky smooth and completely lump-free. Taking time with this step gives your mousse a dreamy, restaurant-worthy finish.
Step 2: Whip the Cream
In a separate, clean bowl, add your fridge-cold double cream. Whip it until you see soft, billowy peaks that hold their shape when you lift the beaters—think gentle pillows, not stiff peaks. The cold cream will whip up quickly and give your mousse its signature airy texture.
Step 3: Combine and Fold
Gently fold the whipped cream into your dulce de leche and cream cheese mixture. Use a spatula and a light hand, folding in thirds, to keep all that lovely air in the mousse. Continue gently mixing until you see the mousse thicken and form visible trails from your spatula or whisk—this means you’ve nailed the perfect consistency!
Step 4: Serve and Decorate
Spoon the finished Dulce de Leche Mousse into serving bowls or glasses. Now comes the fun part—add your favorite garnishes (think a dusting of cocoa, a swirl of caramel, or a sprinkle of sea salt) and serve immediately for the very best texture. Watch it disappear in record time!
Pro Tips for Making Dulce de Leche Mousse
- Chill Your Cream: Always use double cream that’s straight from the fridge—cold cream whips faster and holds better, making your mousse ultra light and stable.
- Don’t Rush the Whip: Take those extra seconds to fully whip the dulce de leche and cream cheese—this ensures your mousse is creamy and not at all grainy.
- Fold Tenderly for Airiness: Incorporate the whipped cream delicately to preserve the mousse’s pillowy lift—overmixing can make it dense.
- Serve Fresh for Best Texture: Dulce de Leche Mousse is most ethereal right after mixing—if you need to wait, chill briefly and garnish just before serving.
How to Serve Dulce de Leche Mousse
Garnishes
This mousse just begs to be dressed up! Try a delicate sprinkle of sea salt, a drizzle of extra dulce de leche, dark chocolate curls, or a dollop of whipped cream for maximum indulgence. Chopped toasted nuts or a crisp biscuit wafer are also brilliant for adding crunch and flair.
Side Dishes
If you’d like to offer something on the side, consider super simple shortbread cookies or thin almond biscotti. A plate of fresh berries—strawberries, blueberries, or raspberries—provides a refreshing, tangy contrast to the mousse’s caramel richness.
Creative Ways to Present
Pile Dulce de Leche Mousse into elegant cocktail glasses for a dinner party, or layer it with cookie crumbs and fruit in mini jars for a fun parfait twist. For a playful family touch, try filling chocolate cups or topping with sprinkles and edible glitter—it’s impossible not to smile at dessert this beautiful!
Make Ahead and Storage
Storing Leftovers
If you have extra mousse (lucky you!), cover it tightly and keep it in the fridge for up to 2 days. Just know the texture will become a touch firmer, but the flavor will be every bit as dreamy.
Freezing
Freezing Dulce de Leche Mousse isn’t recommended—the creamy, airy texture can break down and turn icy. If you want to prep ahead, make the mousse fresh and only chill for a few hours before serving.
Reheating
This dessert is best enjoyed chilled. If it’s been in the fridge for a while, just let it sit at room temperature for a few minutes to soften slightly—there’s no actual reheating required.
FAQs
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Can I use store-bought caramel sauce instead of dulce de leche?
For best results, use thick, scoopable dulce de leche (or tinned caramel), not a pourable caramel sauce; sauces tend to be too thin and won’t set up in the mousse, resulting in a runny mixture.
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Can I make Dulce de Leche Mousse ahead of time?
Yes, you can prepare it a few hours in advance and chill, but for peak fluffiness, assemble just before serving. The mousse will keep in the fridge for up to 2 days, though it may thicken slightly as it sits.
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Is there a way to make this mousse without cream cheese?
You can substitute mascarpone for cream cheese for an ultra-rich texture, or even use thick Greek yogurt for a tangier, lighter variation, but keep in mind the mousse may not be quite as sturdy.
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Can I double the recipe for a crowd?
Absolutely! Dulce de Leche Mousse scales up beautifully; just be sure to whip ingredients in batches if your mixer or bowl isn’t large enough to keep everything light and fluffy.
Final Thoughts
This Dulce de Leche Mousse is pure spoonable happiness—and I can’t wait for you to taste it! Whether you serve it for a special celebration or a surprise weeknight treat, you’ll be fielding requests for the recipe. Go ahead, whip up a batch and enjoy every decadent bite—you totally deserve it!
Print
Dulce de Leche Mousse Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Whipping, Folding
- Cuisine: International
- Diet: Vegetarian
Description
Indulge in the creamy sweetness of this Dulce de Leche Mousse, a luscious dessert that combines the richness of caramel with the lightness of whipped cream. Easy to make and absolutely delicious!
Ingredients
Dulce de Leche Mousse:
- 390 grams (13.4oz) dulce de leche or tinned caramel – thick and scoopable caramel, not sauce
- 250 grams (9oz) full-fat cream cheese – like Philadelphia
- pinch of salt
- 240 millilitres (1 US cup) double cream – or heavy cream
Instructions
- Combine Ingredients: In a large bowl, combine the dulce de leche, cream cheese, and salt. Whip until smooth.
- Whip Cream: In a separate bowl, whip the double cream until soft peaks form.
- Fold Cream: Gently fold the whipped cream into the dulce de leche mixture.
- Thicken: Whip until the mousse reaches desired consistency.
- Serve: Spoon into bowls, decorate, and serve immediately.
Notes
- Use chilled cream for easier whipping.
- Whip the dulce de leche and cream cheese first for a lump-free mousse.
- An electric mixer is recommended for a smoother texture.
- Be cautious not to over-whip the cream.
- Enjoy the mousse fresh for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 23g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
