Dulce De Leche Mousse

Dulce de leche lovers get all attention here because this is the most decadent Dulce de leche mousse recipe you'd ever taste. Pretty impressive to present with three layers. What more?

This is a perfect dessert if you are looking for subtle sweetness of milk and caramel. What makes the creamy dulce de leche mousse from Latin America more intriguing in the biscuit base and salted caramel topping which completely lifts the simple treat to a gourmet dessert.

Ingredients

This dish might be overwhelming for a new cook as this has many steps. But stay calm you just need to plan a little ahead and it turns out yum! Let's take look at the ingredients.

Caramel Biscuit base:

It needs just any biscuit and little butter so the crumbs stick together. I prefer using salted butter and caramel biscuit. (Use any good brand like Oreo, Lotus Biscoff, or Candi).

Dulce de leche mouse base:

• Dulce de leche: The mouse is made with milk-based caramel AKA dulce de leche. You can easily make your own dulce de leche from condensed milk can.
• Egg whites: Whipped raw egg whites are always added in traditional mousse for light and airy dessert. But you can skip it. I've tried without it too.
• Gelatin: Gelatin is animal protein that helps setting the dessert. But if you plan to serve it in glass or large dish, you can skip it. Just chill it overnight in fridge and for 1 hour in freezer. If making a mousse cake in a removable base pan gelatin is a must.
• Heavy cream: Use full fat heavy whipping cream that doubles upon whipping for a light dessert.

Salted Caramel Sauce

You can always use the bottled sauce or make your own with just sugar, butter, cream, and salt. You can find my salted caramel sauce recipe here.

How to make ?

Below are step-by-step instructions for the dessert. Step 1 and 2 can be done a day or two ahead.

The steps are quite self-explanatory.

1. To make homemade dulce de leche, take a can of sweetened condensed milk, remove the wrapper. Fill a large pot with water and place the can in it. Water must be 1-2 inches above the can. Boil the can for 3.5 hours. Do Not open the can until absolutely cooled. Wait for at least after 4 hours, or preferably let it cool overnight. (You can skip this step by getting a can of ready-made dulce de leche.)
2. Put the biscuits into a food processor and blitz them until you have fine crumbs. Mix in butter and transfer the mixture the dish or glasses. Level the base with rubber spatula, spoon or with the base of a flat glass. Place in the fridge to harden.
3. Do this step just before making the mousse filling. Separate egg whites from yolk. We need whites only for this recipe. Whip the whites with a beater until you see stiff peaks.

You can make this dessert 1-2 days ahead. You can freeze it too. It will have an ice cream-like texture.

1. Take cream in a bowl of a stand mixer and let it chill in the freezer for 20 minutes. Whip cream with whisk attachment on high speed until you see stiff peaks, (that is when you remove the whisk the cream stays stiff and doesn't melt into smoothness.)
2. Mix dulce de leche and vanilla essence in whipped cream with a beater. (The dulce leche will slowly melt in the cream so do it at intervals if dulce de leche is thick.)
3. Next fold in egg whites with a spatula just until combined. Aim at fewer strokes and no vigorous mixing or you'll loose the airy texture.
4. Bloom gelatin by mixing it with warm water. The gelatin should dissolve completely. ( I prefer heating a pan of hot water placing a heat proof bowl in it. Then I mix gelatin and water in the bowl and keep stirring at intervals. This method also stops the gelatin from setting while we work with other steps.)
5. Fold gelatin in the mousse with spatula.
6. Pour dulce de leche mixture in the glass dish or jars over the chilled biscuit crumbs. Cover the mousse with cling wrap and let it set for at least 4 hours in the fridge before adding the sauce.
7. Make your salted caramel sauce (recipe here) or use store bought.
8. Pour a thin layer of salted caramel sauce on the mousse for rich caramel flavor. Sprinkle biscuit crumbs or chopped nuts and finish with fresh mint leaves. Cover with cling wrap again and chill.

FAQ

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📖 Recipe

Dulce De Leche Mousse

For this dessert, we rely upon caramel flavor to shine in the mousse. The flavor tastes best when dessert is chilled. (The dessert does not freeze rock hard in the freezer. It gets an ice cream-like texture upon freezing.)

5 from 3 votes

Print Pin Rate

Prep: 20 minutes minutes

Cook: 5 hours hours

Total Time: 5 hours hours 20 minutes minutes

Servings : 10 servings

Calories: 282kcal

Equipment

• 2 litre (8 cups) square casserole dish or 8-10 glasses

Ingredients

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Biscuit Base

• ▢ 8 oz pack caramel biscuits like Biscoff, or 30 Candi biscuits more for garnish
• ▢ 3 tablespoon butter

Dulce De Leche Mousse

• ▢ 1 can dulce de leche , or make your own with 1 can of condensed milk,see notes.
• ▢ 1 ¾ cup (400 ml) whipping cream, chilled
• ▢ 2 egg whites, optional, see notes
• ▢ 2 tablespoon gelatin crystals, optional, see notes
• ▢ 1 tablespoon vanilla or caramel essence
• ▢ ½ cup salted caramel sauce, or as needed, find my recipe here.

Instructions

• Put the biscuits into a food processor and grind them into fine crumbs. Mix in butter and transfer the mixture to a dish. Level the base with the base of flat glass. Place in the fridge to harden.

  Protip: For individual servings divide the mixture in 8-10 glasses.
• In a large bowl, whip cream with a beater until you see stiff peaks.
• Mix dulce de leche and vanilla essence in whipped cream with a beater.

  Protip: The dulce de leche will slowly melt in the cream so beat it at intervals if dulce de leche is thick.
• Next, whip the egg whites with a beater until you see stiff peaks. Mix in egg whites with a spatula just until combined. Set aside.
• Bloom gelatin by mixing gelatin with warm water. The gelatin crystals should dissolve completely. Mix gelatin in the mousse with a spatula.
• Pour mousse filling over the chilled biscuit crumbs.
• Cover the mousse with cling wrap and let it sit for at least 4 hours in the fridge before adding the sauce.
• Make a thin layer of salted caramel sauce on the mousse.

  Protip: If using homemade sauce, make sure the sauce is slightly warm for easy spreading.
• Garnish with biscuit crumbs. Cover with cling wrap again and chill.

Notes

Dulce de Leche: To make homemade dulce de leche, take a can of sweetened condensed milk, remove the wrapper. Fill a large pot with water and place the can in it. Water must be 1-2 inches above the can. Boil the can for 3.5 hours. Do Not open the can until absolutely cooled. Wait for at least after 4 hours, or preferably let it cool overnight. Find my detailed recipe here.

Egg whites: Egg whites help lift the mousse and make it light. But if you dislike raw eggs in a dessert, you can skip them. 

Gelatin: Gelatin helps in setting but you can skip it, let the mousse set for 8 hours in the fridge and chill in the freezer for 30 minutes before serving.

Serving Variation: You can make this dish as a mousse cake in a removable base pan too. In that case, do not skip gelatin.

Nutrition Information

Serving: 0.75cup ,Calories: 282kcal ,Carbohydrates: 26g ,Protein: 5g ,Fat: 18g ,Saturated Fat: 10g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 5g ,Cholesterol: 58mg ,Sodium: 181mg ,Potassium: 89mg ,Fiber: 1g ,Sugar: 8g ,Vitamin A: 630IU ,Vitamin C: 1mg ,Calcium: 45mg ,Iron: 1mg

Author : Mariam Sodawater