There’s something almost magical about desserts that come together with just a few ingredients yet manage to taste like a little piece of heaven. Dulce de leche mousse is exactly that kind of dessert. Light and creamy, deeply flavorful, and finished in just minutes—it’s the sort of treat that feels like a warm embrace on a cold day.
My first encounter with dulce de leche mousse was during a summer visit to my grandmother’s home in Mendoza, Argentina. The afternoons there were golden and quiet, and after long lunches filled with laughter, she would bring out chilled little glass cups filled with mousse. They looked unassuming—just soft clouds of caramel—but the first spoonful told a whole different story: sweet, rich, airy, and indulgent. It was always the finale that made us linger at the table just a little longer.
This recipe channels that experience. It’s perfect for holidays, cozy evenings, or impromptu dinner parties. It evokes the flavors of South America while being incredibly accessible to make wherever you are.
Why You’ll Love This Dulce de Leche Mousse
There are countless reasons to fall in love with this mousse, but here are just a few that make it irresistible:
- Quick and Easy: Just three main ingredients and about five minutes of active prep time.
- No-Cook Recipe: A perfect no-bake dessert, ideal for warmer seasons or days when you don’t want to turn on the oven.
- Velvety and Luxurious Texture: Thanks to the mascarpone and whipped cream combination, this mousse is incredibly smooth and airy.
- Rich Caramel Flavor: The dulce de leche brings deep, toasty sweetness that feels both decadent and comforting.
- Customizable: Serve it plain, or top it with chocolate shavings, crushed cookies, or a sprinkle of sea salt.
Whether you’re preparing for guests or treating yourself, this dulce de leche mousse feels like a special occasion—every time.
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A Cozy Classic: Dulce de Leche Mousse
- Yield: 4 to 6 servings 1x
Description
There’s something almost magical about desserts that come together with just a few ingredients yet manage to taste like a little piece of heaven. Dulce de leche mousse is exactly that kind of dessert. Light and creamy, deeply flavorful, and finished in just minutes—it’s the sort of treat that feels like a warm embrace on a cold day.
My first encounter with dulce de leche mousse was during a summer visit to my grandmother’s home in Mendoza, Argentina. The afternoons there were golden and quiet, and after long lunches filled with laughter, she would bring out chilled little glass cups filled with mousse. They looked unassuming—just soft clouds of caramel—but the first spoonful told a whole different story: sweet, rich, airy, and indulgent. It was always the finale that made us linger at the table just a little longer.
This recipe channels that experience. It’s perfect for holidays, cozy evenings, or impromptu dinner parties. It evokes the flavors of South America while being incredibly accessible to make wherever you are.
Ingredients
- 1 cup (240 ml) heavy cream, very cold
- 8 oz (225 g) mascarpone cheese, room temperature
- 1 cup (240 g) dulce de leche
Instructions
Start by pouring your cold heavy cream into a large chilled mixing bowl. Using a hand mixer or stand mixer, beat the cream until stiff peaks form. You’ll notice the mixture becoming thick and fluffy—this is where the mousse gets its volume. Cold cream is crucial here because it holds its shape better and creates a stable structure.
In a separate bowl, combine the room-temperature mascarpone cheese and the dulce de leche. Beat them together on low to medium speed until fully blended and smooth. This mixture should look rich and creamy with no visible lumps. If you’re using a particularly thick dulce de leche, warming it slightly can help achieve a smoother blend.
Take one-third of the whipped cream and gently fold it into the dulce de leche mixture. This loosens up the base so the rest of the cream incorporates more easily. Then, carefully fold in the remaining whipped cream using a spatula. Work slowly to maintain the mousse’s light, airy texture. Once fully combined, the mousse should look uniformly golden and fluffy.
Spoon or pipe the mousse into serving glasses, ramekins, or jars. Cover them with plastic wrap and refrigerate for at least one hour to allow the flavors to meld and the texture to firm up slightly. Though you can serve it sooner, chilling makes a noticeable difference in taste and consistency.
Notes
Dulce de leche is the star of this mousse. If you’re unfamiliar with it, think of it as a Latin caramel made by slowly heating sweetened milk until it thickens and browns. It’s creamy, sweet, and full of rich caramelized notes. You can buy it ready-made in most grocery stores or even make it at home.
Nutrition
- Calories: 320
INGREDIENTS YOU’LL NEED:
- 1 cup (240 ml) heavy cream, very cold
- 8 oz (225 g) mascarpone cheese, room temperature
- 1 cup (240 g) dulce de leche
HOW TO MAKE DULCE DE LECHE MOUSSE
Step-by-Step Instructions
Step 1: Whip the Cream
Start by pouring your cold heavy cream into a large chilled mixing bowl. Using a hand mixer or stand mixer, beat the cream until stiff peaks form. You’ll notice the mixture becoming thick and fluffy—this is where the mousse gets its volume. Cold cream is crucial here because it holds its shape better and creates a stable structure.
Step 2: Mix the Mascarpone and Dulce de Leche
In a separate bowl, combine the room-temperature mascarpone cheese and the dulce de leche. Beat them together on low to medium speed until fully blended and smooth. This mixture should look rich and creamy with no visible lumps. If you’re using a particularly thick dulce de leche, warming it slightly can help achieve a smoother blend.
Step 3: Fold Together
Take one-third of the whipped cream and gently fold it into the dulce de leche mixture. This loosens up the base so the rest of the cream incorporates more easily. Then, carefully fold in the remaining whipped cream using a spatula. Work slowly to maintain the mousse’s light, airy texture. Once fully combined, the mousse should look uniformly golden and fluffy.
Step 4: Portion and Chill
Spoon or pipe the mousse into serving glasses, ramekins, or jars. Cover them with plastic wrap and refrigerate for at least one hour to allow the flavors to meld and the texture to firm up slightly. Though you can serve it sooner, chilling makes a noticeable difference in taste and consistency.
HELPFUL TIPS
- Use very cold cream: For best whipping results, place your mixing bowl and beaters in the freezer for 10–15 minutes before starting.
- Let the mascarpone soften: Cold mascarpone can be stiff and cause lumps in your mousse. Let it sit out for 30 minutes beforehand.
- Sweetness to taste: Dulce de leche is sweet on its own, but if you want a little extra depth, consider adding a pinch of sea salt or a touch of vanilla extract.
- Presentation ideas: Garnish with crumbled cookies, dark chocolate curls, or toasted nuts for a textural contrast.
DETAILS
- Prep Time: 5 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 4 to 6 servings
- Category: Dessert
- Method: No-bake
- Cuisine: Latin American
- Diet: Vegetarian
NOTES
Dulce de leche is the star of this mousse. If you’re unfamiliar with it, think of it as a Latin caramel made by slowly heating sweetened milk until it thickens and browns. It’s creamy, sweet, and full of rich caramelized notes. You can buy it ready-made in most grocery stores or even make it at home.
NUTRITIONAL INFORMATION
(Per serving – estimated for 6 servings)
- Calories: 320
- Fat: 25g
- Carbs: 27g
- Sugar: 25g
- Protein: 5g
FREQUENTLY ASKED QUESTIONS
What is dulce de leche mousse?
Dulce de leche mousse is a rich, creamy dessert made with whipped cream and sweet, caramelized milk. Its light, airy texture and deep caramel flavor make it a crowd-pleasing treat. This mousse is typically egg-free and gelatin-free, offering a simple yet luxurious finish to any meal.
How many ingredients are in a dulce de leche mousse?
Most dulce de leche mousse recipes use just 3 to 4 ingredients—typically dulce de leche, heavy cream, and sometimes egg whites or a pinch of salt. It’s a quick, elegant dessert that’s big on flavor with minimal effort.
How do you make dulce de leche mousse?
To make dulce de leche mousse, whip cold cream to soft peaks, then gently fold in dulce de leche until smooth. For added lightness, fold in stiffly beaten egg whites. Chill before serving to set the mousse and enhance its creamy, airy texture.
How do you make dulce de leche?
Dulce de leche is made by slowly cooking sweetened milk—typically sweetened condensed milk—until it caramelizes into a thick, golden spread. You can prepare it by simmering a sealed can in water or cooking it in a saucepan, stirring often to avoid burning.
How long can you keep leftover dulce de leche?
Leftover dulce de leche can be stored in an airtight container in the refrigerator for up to two weeks. Its rich, caramel flavor remains perfect for spooning over desserts or mixing into treats like mousse or brownies.
Can dulce de leche be prepared ahead?
Yes, dulce de leche can be made ahead of time and stored in the fridge. Its long shelf life and deep flavor make it ideal for prepping in advance for desserts like mousse, cakes, or ice cream toppings.
STORAGE INSTRUCTIONS
Store leftover mousse covered in the refrigerator for up to 3 days. If you’re making it ahead, keep it chilled in individual containers and garnish just before serving.
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CONCLUSION
This dulce de leche mousse is more than just a dessert—it’s a whisper of tradition, a spoonful of comfort, and a celebration of simple ingredients coming together in the most delightful way. From the moment you mix that luscious caramel with smooth mascarpone and airy cream, you’ll know you’re creating something special. Best of all, it takes just minutes to prepare, leaving you more time to savor each spoonful and share with the ones you love.