Easy Dulce de Leche Mousse Recipe
This Easy Dulce de Leche Mousse is a luscious and creamy dessert combining rich dulce de leche with whipped cream and a smooth custard base. Perfect for an indulgent treat, this mousse is light yet flavorful, with a silky texture that melts in your mouth. It requires minimal ingredients and simple steps, making it an approachable dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Latin American
Ingredients
Scale
Custard Base
- 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)
Whipped Cream
- 240 grams heavy cream (cold for whipping)
Instructions
- Whisk egg yolks, sugar, and salt: In a medium bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture turns a pale yellow color, indicating the sugar has begun to dissolve.
- Heat the cream: Pour the 300 grams of heavy cream into a medium saucepan and heat on medium-low until it starts to bubble gently around the edges, taking care not to let it boil.
- Temper the egg yolks: Slowly pour the hot cream into the egg yolk mixture while continuously whisking to prevent the eggs from scrambling and to temper them properly.
- Cook the custard: Return the combined mixture to the saucepan and cook over low heat for 5-7 minutes. Whisk frequently until the custard thickens and coats the back of a spoon.
- Add flavorings: Remove the saucepan from heat and stir in the vanilla extract and dulce de leche until the mixture is smooth and fully incorporated. Transfer the custard to a large mixing bowl and let it cool completely.
- Whip the cream: Using a stand mixer fitted with a whisk attachment or an electric hand mixer, whip the remaining 240 grams of cold heavy cream until stiff peaks form.
- Fold whipped cream into custard: Gently fold the whipped cream into the cooled custard in two additions, being careful to maintain the airy texture without overmixing or deflating the mousse.
- Portion the mousse: Spoon or pipe the mousse into serving cups or small jars. Cover and refrigerate for 1 to 3 hours to allow it to set and chill.
- Serve: Garnish the mousse with an optional dollop of whipped cream, a drizzle of melted dulce de leche, or cookie crumbs. Serve chilled or at room temperature for a softer consistency.
Notes
- Make sure the cream does not boil when heating to avoid curdling the custard.
- Use room temperature egg yolks to achieve better incorporation and prevent curdling.
- Folding the whipped cream gently helps maintain the mousse’s light and airy texture.
- The mousse can be refrigerated for up to 2 days but is best enjoyed fresh.
- If dulce de leche is too thick, warm it slightly to help it mix more easily into the custard.
Keywords: dulce de leche mousse, easy mousse recipe, creamy dessert, no bake dessert, Latin American dessert
Find it online: https://miarosetti.com/easy-dulce-de-leche-mousse-recipe/
