Description
This decadent Dulce de Leche Mousse combines creamy dulce de leche with rich cream cheese and whipped double cream to create a luxuriously smooth and sweet dessert. Perfect for quick preparation, this mousse is light yet indulgent, making it an excellent choice for a special treat or elegant dinner party finale.
Ingredients
Main Ingredients
- 390 grams (13.4 oz) dulce de leche or tinned caramel (thick and scoopable caramel, not sauce)
- 250 grams (9 oz) full-fat cream cheese (such as Philadelphia)
- Pinch of salt
- 240 millilitres (1 US cup) double cream (or heavy cream), chilled
Instructions
- Combine Dulce de Leche and Cream Cheese: In a large mixing bowl, add the dulce de leche (or tinned caramel), cream cheese, and a pinch of salt. Begin by blending these ingredients together until smooth and free of lumps to ensure a velvety texture for the mousse.
- Whip the Mixture: Use a hand mixer or stand mixer to whip the combined dulce de leche and cream cheese until it becomes creamy and uniform in consistency.
- Whip the Double Cream: In a separate cold bowl, whip the fridge-cold double cream until soft peaks form. This means when you lift the whisk, the cream holds its shape but the peaks fold over gently.
- Fold in the Whipped Cream: Carefully fold the whipped cream into the dulce de leche and cream cheese mixture. This gentle mixing technique preserves the airiness of the whipped cream, creating a light mousse texture.
- Whip to Desired Consistency: Continue whipping the combined mixture until the mousse thickens to your liking and visible trails from the whisk appear, indicating it holds shape well.
- Serve: Spoon the mousse into serving bowls or glasses. Decorate as desired with toppings such as caramel drizzle, nuts, or fresh fruit, and serve immediately for best texture and flavor.
Notes
- Use full-fat cream cheese and double cream to achieve the richest flavor and best texture.
- Ensure the cream is cold before whipping to help achieve soft peaks more easily.
- Folding the whipped cream gently is crucial to maintain the mousse’s lightness.
- This mousse can be refrigerated for a few hours but is best served fresh for maximum fluffiness.
- Dulce de leche or tinned caramel should be thick and scoopable, not runny sauce, for proper mousse consistency.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Latin American
