Dulce de Leche Mousse
User Reviews
5
Dulce de Leche Mousse
Description
The Dulce de Leche Mousse recipe combines thick dulce de leche caramel with full-fat cream cheese and a pinch of salt, whipped until completely smooth. Cold double cream is separately whipped to soft peaks and then gently folded in to create a mousse with visible whisk trails. This method yields a silky, fluffy texture with a pronounced caramel taste balanced by the mild tang of cream cheese. The mousse is spooned into serving bowls and decorated as desired, meant to be enjoyed fresh. It does not contain stabilizers or gelatin, so it is best consumed shortly after making to preserve its airy texture and avoid separation.
Whipping the dulce de leche with cream cheese first eliminates lumps, while cold cream whips quickly and creates volume. Careful folding preserves the whipped cream texture. The mousse captures the richness of dulce de leche without heaviness, offering a caramel-flavored dessert suitable for individual portions. It is not intended for long storage or advance preparation.
Ingredients
- 390 grams dulce de leche thick and scoopable caramel, not sauce, or tinned caramel
- 250 grams cream cheese like Philadelphia, full-fat
- salt pinch
- 240 millilitres double cream or heavy cream, 1 US cup
Instructions
- In a large bowl, combine the dulce de leche (or tinned caramel), cream cheese and a pinch of salt.
- Whip the mixture until it’s smooth, creamy and completely lump-free.
- In a separate bowl, add the fridge-cold double cream and whip it until soft peaks form.
- Gently fold the whipped cream into the dulce de leche and cream cheese mixture.
- Continue whipping until the mousse thickens to your desired consistency and forms visible trails from the whisk.
- Spoon the mousse into serving bowls, decorate as desired and serve immediately.
Notes
- Use very cold double cream straight from the refrigerator to achieve faster and better whipping results.
- Whip the dulce de leche and cream cheese thoroughly first to avoid lumps and ensure a smooth mousse base.
- An electric mixer will produce a smoother and fluffier mousse with less effort compared to hand whipping.
- Watch the whipped cream carefully to avoid over-whipping; if that occurs, gently add more cream and whip on low speed to recover.
- Serve this mousse immediately after preparing, as it will not hold its airy texture if stored in the refrigerator for a long time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 88mg | 29% |
| Sodium | 142mg | 6% |
| Potassium | 93mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 1151IU | 23% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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