Dulce de Leche Mousse

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.

5 from 61 votes

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Course: Dessert, Snack

Cuisine: Brazilian

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 283kcal

Author: Maretha Corbett

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.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition