Dulce de Leche Mousse

This easy recipe for Dulce de Leche Mousse is made using heavy cream and thick, delicious dulce de leche.

5 from 2 votes

Print Pin

Course: Dessert

Cuisine: Latin, Mexican

Prep Time: 10

Servings:

Calories: 204kcal

Author: Dolly (Dash for Dinner)

Cost: 7.50

Equipment

Stand mixer or hand mixer
Piping bag optional

Ingredients

▢ 1 cup dulce de leche thick
▢ 1 cup heavy cream chilled
▢ 1 teaspoon cornstarch (optional)

Instructions

Add the heavy cream, dulce de leche, and cornstarch (if using) into the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer).
Beat the ingredients together on medium-high to high speed until they are well combined and very thick, about 3-5 minutes.
The mixture should form soft peaks - if it does not, continue to mix or add an additional teaspoon of cornstarch.
Transfer the thickened mousse to a pastry bag and pipe the mixture into dessert cups, or spoon it in gently if preferred.
Top with an additional drizzle of dulce de leche, if desired, or leave plain.
Can be served immediately, or made ahead and chilled for up to 1 day ahead of time.

Notes

Storage: Leftover mousse will store for up to 2 days after it has been made, although it is best within the first 24 hours.

Chilling: For the best results you must make sure your heavy cream is chilled, and if possible the dulce de leche should be chilled as well. This helps the mixture thicken more quickly.

Cornstarch: The cornstarch acts as a stabilizer, ensuring that your mousse will store in the refrigerator. It also helps thicken the consistency. If you plan on enjoying the dulce de leche mousse right away you need not include it, but if you want to store it for any length of time I recommend using it.

Nutrition