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Dulce de Leche Mousse delivers pure creamy caramel comfort in every bite. This recipe has become my secret weapon for those times when I want to impress guests with minimal fuss or crave a spoonful of indulgence on a quiet evening. The combination of rich caramel, tangy cream cheese, and fluffy whipped cream makes a dessert that feels elegant and homey all at once.
Every time I make this mousse, friends demand the recipe before dessert is finished. I first whipped it up for a summer evening with family and it disappeared so fast that I had to make a second batch the next day.
Ingredients
- Dulce de leche: In scoopable form, essential for true caramel depth. Choose a can that feels heavy for its size and looks golden through the tin or jar
- Full-fat cream cheese: Brings tang and body. Let it reach room temperature so it blends without lumps
- A pinch of salt: Enhances every note of sweetness and balances the flavors. Find flaky sea salt for a touch of extra complexity
- Double cream or heavy cream: Creates the signature mousse texture. Pick the freshest cream possible and always keep it chilled before whipping
Step-by-Step Instructions
- Prepare the Dulce de Leche and Cream Cheese Mixture:
- Place the dulce de leche and softened cream cheese in a large bowl and add a pinch of salt. Beat them together with a hand mixer or whisk until the mixture is completely smooth and creamy. Take your time to make sure there are no lumps. This will make the mousse velvety and uniform in flavor.
- Whip the Double Cream:
- Pour the chilled double cream into a separate mixing bowl. Whip the cream with an electric mixer starting on low and increasing to medium-high speed. Watch closely and stop once soft peaks form. The cream should hold a gentle shape but fold over itself if you lift the whisk. Do not overwhip or you will lose the light texture.
- Fold the Whipped Cream into the Dulce de Leche Mixture:
- Add the whipped cream to the dulce de leche and cream cheese base. Use a spatula to gently fold the cream in. Work slowly in broad strokes so you keep the air, which makes the mousse fluffy and light. Mix just until everything is combined and smooth.
- Spoon into Serving Bowls:
- Divide the mousse among individual serving bowls or glasses. Smooth the tops with the back of your spoon. This mousse is decadent, so small portions are perfect. Try to serve in clear glasses if you want to show off the pretty color.
- Chill and Serve:
- Transfer the bowls to the fridge for at least thirty minutes so the mousse can set. Chilling lets the flavors mingle and the texture become thick and silky. I find a few hours of chilling makes it even better, letting all the caramel goodness bloom.
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The cream cheese is my favorite part. It gives the mousse character and tempers the caramel’s sweetness, making every bite irresistible. My little one once tried to lick the bowl clean after we made this together on a rainy Saturday.
Storage Tips
This mousse keeps well in the fridge for two to three days. Cover the serving bowls with plastic wrap to maintain freshness and prevent the mousse from absorbing any other flavors. If you make it ahead, just give the mousse a quick stir before serving to restore its creamy texture. For longer storage, freeze in individual containers and thaw in the fridge right before serving. The texture softens but remains delightful.
Ingredient Substitutions
If you cannot find dulce de leche, you can use thick tinned caramel instead. Make sure it is not runny caramel topping as the texture will not set up properly. For a lighter twist, swap half the cream cheese for mascarpone which gives the mousse an extra smooth finish. Dairy-free versions work if you use plant-based cream cheese and coconut cream, but the flavor will be a bit different.
Serving Suggestions
Top each mousse with a sprinkle of flaky sea salt for extra sophistication. Fresh berries or a dusting of cocoa powder add color and a tart contrast to the caramel. Try crushed amaretti cookies or chopped toasted pecans for crunch. Sometimes I pile on whipped cream and more caramel sauce if I am feeling extra indulgent or serving for a special birthday.
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This mousse is foolproof for beginners and always wins big with caramel lovers. The trick is not to rush the folding step and never skimp on the chilling time for the dreamiest spoonfuls.
Frequently Asked Questions
- → Can I substitute cream cheese in this mousse?
Yes, mascarpone or a thick Greek yogurt can work, but cream cheese offers the ideal tang and structure for balance.
- → How long should the mousse chill before serving?
Chill for at least 30 minutes to set, though a few hours or overnight gives an even firmer, creamier result.
- → Can I use homemade dulce de leche?
Absolutely! Homemade or store-bought both work well; just ensure it has a thick, spreadable consistency.
- → What toppings go well with this mousse?
Fresh berries, chocolate shavings, toasted nuts, or a pinch of sea salt can elevate the flavors beautifully.
- → Is it necessary to whip the cream separately?
Yes, whipping the cream separately ensures a light, airy texture when folding it into the mixture for maximum fluffiness.