Dulce de Leche Mousse
This dulce de leche mousse is a rich yet light dessert with lots of milky, buttery caramel flavor. It's made by folding dulce de leche custard into whipped heavy cream, creating a silky, luscious mousse with no gelatin required.
Equipment
- 1 Electric hand mixer or stand mixer with the wire whip attachment
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Ingredients
- 4 egg yolks room temperature
- 50 grams granulated sugar
- ⅛ teaspoon salt
- 300 grams heavy cream for the custard
- 1 teaspoon vanilla extract
- 200 grams dulce de leche ¾ cup
- 240 grams heavy cream cold for whipping
Instructions
- First, whisk the egg yolks, sugar, and salt in a medium bowl until the color is pale yellow.4 egg yolks, 50 grams granulated sugar, ⅛ teaspoon salt
- Place heavy cream in a medium saucepan. Heat on medium-low until it begins to bubble around the edges. Don't let it boil.300 grams heavy cream
- Slowly pour the hot cream into the egg mixture while whisking to temper the egg yolks.
- Return the mixture (or custard) to the saucepan. Whisk over low heat for 5-7 minutes, mixing often until it thickens and coats the back of a spoon.
- Remove the pan from the heat. Stir in the vanilla extract and dulce de leche until smooth. Then transfer the custard to a large mixing bowl and let cool completely.1 teaspoon vanilla extract, 200 grams dulce de leche
- Next, whip the remaining cold heavy cream In the bowl of a stand mixer fitted with a whisk attachment or with an electric hand mixer until stiff peaks form.240 grams heavy cream
- Gently fold the whipped cream into the cooled custard in 2 additions until no white streaks remain. Don't overmix.
- Use a spoon or piping bag with a large tip to portion the mousse into cups or small jars. Cover the jars and refrigerate for 1-3 hours until set.
- Once chilled, garnish the mousse cups with a dollop of whipped cream, a drizzle of melted dulce de leche, or cookie crumbs. Serve cold or at room temperature for a softer texture.
Video
Notes
While the custard thickens in the saucepan, keep an eye on it and stir constantly. If you have a thermometer, it should only reach 175-180°F/82°C.
Storage: Store leftover dulce de leche mousse in the refrigerator for 2-3 days. Place plastic wrap directly on the surface of the mousse so a skin doesn't form. For guests, serve after 1 day in the fridge for optimal freshness.
Freezing: To freeze, pour the mousse into a popsicle mold or a loaf pan wrapped with cling film to prevent freezer burn. Freeze for up to 2 months. Eat straight from the freezer as ice cream or thaw for 10 minutes or so. Don't freeze and thaw completely because the texture will be watery.
Nutrition
Serving: 1servingCalories: 284kcalCarbohydrates: 8.5gProtein: 3.3gFat: 26.8gSaturated Fat: 16.4gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 7.2gCholesterol: 173.5mgSodium: 59mgPotassium: 74.8mgSugar: 8.3gVitamin A: 1122IUVitamin C: 0.4mgCalcium: 56.3mgIron: 0.3mg
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