This easy dulce de leche mousse recipe comes together in just 5 minutes for a rich, luscious dessert that’s ever the crowd-pleaser!
Made with only dulce de leche, double cream, cream cheese and a little pinch of salt, this decadent mousse delivers an insanely creamy texture in a cinch.
Last but not least, this recipe requires no gelatine powder or whipped egg whites.
What is Dulce de Leche?
Dulce de leche, or “milk jam,” is a rich, sweet caramel sauce that’s super popular in Latin America, especially in Argentina and Uruguay.
It’s made by slowly cooking sweetened milk until it turns golden and oh-so-delicious delicious.
If you can’t get your hands on real dulce de leche, Nestlé Caramel Treat (or similar) works perfectly – that’s what we use in this recipe!
If you love a quick and easy dessert, have a look at our popular Rice Pudding with Condensed Milk recipe.
What’s to love about this recipe
- Ready in just 5 minutes.
- Only 4 ingredients needed.
- Dulce de leche can easily be replaced with tinned caramel like Nestlé Caramel or similar.
- No gelatin powder, no raw egg whites, no egg yolks.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Dulce de leche
If you can’t find real, thick dulce de leche in grocery stores in your region, you can substitute it with tinned caramel.
Caramel alternatives:
- Nestle’s Caramel Treat – South Africa.
- Nestle’s Carnation Caramel – United Kingdom.
- Nestle’s Top ‘n’ Fill Caramel – Australia.
- Nestle’s Highlander Caramel – New Zealand.
- Nestle’s La Lechera Dulce de Leche – USA.
Alternatively, check out these three easy methods for making your own dulce de leche.
Double cream (Heavy cream)
With a 36–40% fat content, double cream creates a rich, smooth mousse with a creamy mouthfeel.
It whips thicker, holds its shape better and is less likely to weep or separate than lighter creams.
Top tip: Chilled cream whips faster, forms stable peaks and holds its texture longer. Always whip straight from the fridge for the best results.
Full-fat cream cheese
Like with double cream, use full-fat cream cheese, such as Philadelphia. Lighter versions are softer and can make the mousse less firm.
Be sure to first pour off any liquid sitting on top of the cream cheese when you open the tub.
Pinch of salt
Salt + caramel. Need we say more?
Step-by-step instructions
1. In a large bowl, combine the dulce de leche (or tinned caramel), cream cheese and a pinch of salt.
2. Whip the mixture until it’s smooth, creamy and completely lump-free.
3. In a separate bowl, add the fridge-cold double cream and whip it until soft peaks form.
4. Gently fold the whipped cream into the dulce de leche and cream cheese mixture.
5. Continue whipping until the mousse thickens to your desired consistency and forms visible trails from the whisk.
6. Spoon the mousse into serving bowls, decorate as desired and serve immediately.
Top Tips
Use chilled cream
For the best results, make sure your cream is really cold straight from the fridge. It whips up much easier and faster that way.
Whip the dulce de leche and cream cheese first
Take a moment to whip the dulce de leche and cream cheese together before anything else. This helps make sure the mousse is super smooth and lump-free.
An electric mixer is your best friend
You can totally make this mousse by hand (with a lot of elbow grease) but using an electric mixer (whether handheld or stand) will give you a smoother, fluffier result with much less effort.
Don’t over-whip the cream
Be careful as you whip! The cream can go from soft peaks to over-whipped in just a few seconds, especially at high speed.
If it happens, add a little more cream and whip gently on low to save it.
Enjoy straight away
This mousse is best served fresh to keep that airy texture. Unlike some other mousse recipes that contain gelatin, it won’t hold up well if left in the fridge for too long.
Variations
- Add a drop of caramel or vanilla essence.
- Swirl in melted dark chocolate for a marble effect.
- Fold in or layer with crushed cookies for added texture.
Decoration ideas
- Drizzle with caramel, chocolate sauce or melted chocolate.
- Swirl caramel or chocolate sauce inside the glass.
- Top with whipped cream and cocoa powder.
- Sprinkle chopped pistachios or almonds.
- Add toasted coconut flakes or shavings.
- Sprinkle small pieces of fudge or caramel toffee.
- Top with slices of banana.
- Garnish with crumbled cookies, graham crackers or brownie chunks.
- Serve with biscotti or cookies for dipping.
Storage suggestions
We recommend enjoying this mousse right away for the best texture, but any leftovers can be stored in the fridge for up to 24 hours.
To bring it back to life, simply give it another quick whip until you reach those dreamy peaks again.
Freezing
We do not recommend freezing the mousse if you plan on defrosting it, but it works perfectly as an ice cream!
For freezing, pour into popsicle moulds or a loaf tin. Cover it well with plastic wrap to keep any freezer smells at bay.
Freeze for up to 2 months for a sweet, creamy frozen treat. Enjoy straight from the freezer or thaw slightly before eating.
Dulce de Leche Mousse
Ingredients
- 390 grams (13.4oz) dulce de leche or tinned caramel thick and scoopable caramel, not sauce
- 250 grams (9oz) full-fat cream cheese like Philadelphia
- pinch of salt
- 240 millilitres (1 US cup) double cream or heavy cream
Instructions
- In a large bowl, combine the dulce de leche (or tinned caramel), cream cheese and a pinch of salt.390 grams (13.4oz) dulce de leche or tinned caramel, 250 grams (9oz) full-fat cream cheese, pinch of salt
- Whip the mixture until it’s smooth, creamy and completely lump-free.
- In a separate bowl, add the fridge-cold double cream and whip it until soft peaks form.240 millilitres (1 US cup) double cream
- Gently fold the whipped cream into the dulce de leche and cream cheese mixture.
- Continue whipping until the mousse thickens to your desired consistency and forms visible trails from the whisk.
- Spoon the mousse into serving bowls, decorate as desired and serve immediately.
Notes
Top Tips
Use chilled cream
For the best results, make sure your cream is really cold straight from the fridge. It whips up much easier and faster that way.Whip the dulce de leche and cream cheese first
Take a moment to whip the dulce de leche and cream cheese together before anything else. This helps make sure the mousse is super smooth and lump-free.An electric mixer is your best friend
You can totally make this mousse by hand (with a lot of elbow grease) but using an electric mixer (whether handheld or stand) will give you a smoother, fluffier result with much less effort.Don’t over-whip the cream
Be careful as you whip! The cream can go from soft peaks to over-whipped in just a few seconds, especially at high speed. If it happens, add a little more cream and whip gently on low to save it.Enjoy straight away
This mousse is best served fresh to keep that airy texture. Unlike some other mousse recipes that contain gelatin, it won’t hold up well if left in the fridge for too long.Nutrition
For food safety advice, including guidance on food allergies
can the cream cheese be replaced with mascarpone
Hi Sharon! Yes, mascarpone should work well in place of the cream cheese. It’s a little richer and creamier, with a milder flavour, but you can swap it in using the same amount. Hope you enjoy it! 😊