With just a handful of ingredients you can whip up this easy Dulce de Leche Mousse recipe in no time! Serve in individual bowls, with a dollop of whipped cream or a sprinkle of cinnamon for the perfect dessert.
Check out my 2 Ingredient Peanut Butter Cookies and my Red Velvet Brownies for more sweetness!
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Make your own own dulce de leche mousse that combines the flavors of creamy and caramel mousse. Preparing this mousse is surprisingly simple. All you need are a few basic ingredients and some chilling time in the refrigerator.
The creamy dulce de leche mousse, no bake dessert, will leave everyone wanting more!
Why You'll Love This Recipe
The decadent mousse has a rich caramel flavor and creamy texture. With just a handful of simple ingredients found in the baking aisle and step-by-step instructions, this easy recipe will leave you wanting more.
You can serve the mousse in individual ramekins, adding a touch of sophistication to your table or dinner party. The finished mousse is delicious on its own, but you can get creative with garnishes.
Ingredients You Need
- Dulce de leche: Gives the mousse its rich and caramelized flavor.
- Heavy whipping cream: Whipped to firm peaks, giving the mousse its light and airy texture.
- Vanilla extract: Enhances the overall flavor profile.
- Powdered sugar: Used to sweeten the whipped cream.
Step By Step Photos
Mix whipping cream, vanilla and sugar.
Until stiff peaks form.
Gently fold in the dulce de leche.
Until fully combined.
How To Make Dulce De Leche Mousse From Scratch
Step 1. Whip the cream: In a large bowl, whisk heavy whipping cream, vanilla extract, and powdered sugar until stiff peaks form. You can also use an electric mixer on medium-high speed to form the peaks.
Step 2. Incorporate dulce de leche: Gently fold in dulce de leche until fully combined. Use a rubber spatula or wooden spoon to fold.
Step 3. Fill dessert cups: Spoon the mixture into small bowls, distributing evenly.
Step 4. Chill: Place the filled cups in the refrigerator and let them chill for at least 2 hours.
Step 5. Serve: Optionally, garnish the top of the mousse with whipped cream.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Dulce de Leche Chocolate Mousse
Melt ½ cup of chocolate chips using a double boiler or in the microwave. Allow it to cool slightly on a wire rack. Gently fold in the melted chocolate and dulce de leche whipped cream mixture until fully combined.
Tips
- Before whipping the heavy cream, place your mixing bowl and whisk in the refrigerator for about 15 minutes. Chilling them helps the cream whip faster and more efficiently.
- When whipping the heavy cream, be careful not to overwhip it. Stop beating once you reach stiff peaks—this means the cream holds its shape when the whisk is lifted.
- Add some more garnishes. A sprinkle of cinnamon, a sprinkle of sea salt, chocolate shavings with a microplane grater, or a drizzle of caramel sauce are all delicious.
Frequently Asked Questions About Dulce De Leche Mousse
Yes, absolutely! After preparing the mousse, cover the dessert cups or ramekins with plastic wrap or place them in an airtight container. Store in the refrigerator for up to 2-3 days.
Freezing is not recommended for this mousse as it may affect the texture. The freezing and thawing process can lead to changes in consistency, making it less enjoyable.
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Dulce de Leche Mousse
Ingredients
- 1 cup dulce de leche
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
- In a large bowl, whisk the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
- Gently fold in the dulce de leche until fully incorporated.
- Spoon the mixture into dessert cups or ramekins, and chill in the refrigerator for at least 2 hours.
- Serve chilled, garnished with whipped cream or a sprinkle of cinnamon, if desired.
Notes
- Before whipping the heavy cream, place your mixing bowl and whisk in the refrigerator for about 15 minutes. Chilling them helps the cream whip faster and more efficiently.
- When whipping the heavy cream, be careful not to overwhip it. Stop beating once you reach stiff peaks—this means the cream holds its shape when the whisk is lifted.
- Add some more garnishes. A sprinkle of cinnamon, a sprinkle of sea salt, chocolate shavings with a microplane grater, or a drizzle of caramel sauce are all delicious.
- Storing: After preparing the mousse, cover the dessert cups or ramekins with plastic wrap or place them in an airtight container. Store in the refrigerator for up to 2-3 days. Freezing is not recommended.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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