Name: Easy Dulce de Leche Mousse Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: Latin American
Ingredients: 4 egg yolks (room temperature); 50 grams granulated sugar; 1/8 tsp salt; 300 grams heavy cream (for the custard); 1 tsp vanilla extract; 200 grams dulce de leche (3/4 cup); 240 grams heavy cream (cold for whipping)

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Introduction

This easy dulce de leche mousse is a creamy, luscious dessert that’s perfect for any occasion. With a rich caramel flavor and light texture, it’s sure to impress without requiring complicated techniques.

A close-up of a bowl filled with smooth, thick beige batter being spread with a blue spatula on the right side, the batter showing soft swirls and peaks with a creamy texture, the bowl is white with a black wavy pattern on the inside rim, placed on a white marbled surface, and a woman's hand holding the spatula lightly touching the batter. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 egg yolks (room temperature)
50 grams granulated sugar
1/8 tsp salt
300 grams heavy cream (for the custard)
1 tsp vanilla extract
200 grams dulce de leche (3/4 cup)
240 grams heavy cream (cold for whipping)

Instructions

Step 1: In a medium bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes pale yellow in color.
Step 2: In a medium saucepan, heat 300 grams of heavy cream over medium-low heat until it starts to bubble around the edges but does not boil.
Step 3: Slowly pour the hot cream into the egg yolk mixture while whisking constantly to gently temper the eggs and prevent curdling.
Step 4: Return the combined mixture to the saucepan and cook over low heat, whisking frequently for 5-7 minutes, until it thickens and coats the back of a spoon.
Step 5: Remove the pan from heat and stir in the vanilla extract and dulce de leche until smooth. Transfer the custard to a large mixing bowl and let it cool completely.
Step 6: In a separate bowl, whip the remaining 240 grams of cold heavy cream until stiff peaks form.
Step 7: Gently fold the whipped cream into the cooled custard in two additions, mixing until no white streaks remain but being careful not to overmix.
Step 8: Spoon or pipe the mousse into serving cups or small jars. Cover and refrigerate for 1 to 3 hours until set.
Step 9: Before serving, garnish the mousse with a dollop of whipped cream, a drizzle of melted dulce de leche, or cookie crumbs. Serve chilled or at room temperature for a softer texture.

Tips & Variations

Use full-fat dulce de leche for the creamiest, richest flavor.
Ensure the egg yolks are at room temperature to help them mix smoothly without curdling.
For a twist, add a pinch of cinnamon or a splash of coffee to the custard while cooking.
If you prefer a firmer mousse, chill it overnight instead of just a few hours.

Storage

Store the dulce de leche mousse covered in the refrigerator for up to 3 days. Before serving, you can let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing, as the texture may change upon thawing.

How to Serve

Three clear glass jars sit on a round dark wooden board placed on a white marbled surface. Each jar is filled with a smooth light brown pudding-like dessert, topped with a swirl of white whipped cream. A bright purple flower with many petals rests on the wooden board in front of the jars. To the left of the jars, there is a silver spoon with delicate patterns on the handle. The background is softly blurred with warm brown tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dulce de leche?

Yes, store-bought dulce de leche works well and saves time. Just make sure it’s smooth and of good quality for the best flavor.

Is it safe to eat mousse made with raw egg yolks?

This recipe uses tempered eggs cooked gently on the stove, which reduces the risk. However, use fresh eggs and consume within a few days. If you prefer, you can use pasteurized eggs for extra safety.