This is a perfect dessert if you are looking for subtle sweetness of milk and caramel. What makes the creamy dulce de leche mousse from Latin America more intriguing in the biscuit base and salted caramel topping which completely lifts the simple treat to a gourmet dessert.
Ingredients
This dish might be overwhelming for a new cook as this has many steps. But stay calm you just need to plan a little ahead and it turns out yum! Let’s take look at the ingredients. Serve it chilled. You can set this mousse in a jar, individual ramekins or casserole, or a removable base pan. Get creative! The word dulce de leche is a Spanish word that means ‘sweet of milk’ and here you can find how to pronounce it. The taste of dulce de leche will remind you of caramel, but it is slightly different from caramel. Caramel is made from sugar while dulce de leche is made from sugar and milk. So it is caramelized milk. It is sold in a can just like condensed milk. You can find a detailed recipe of making dulce de leche with condensed milk here.
Caramel Biscuit base:
It needs just any biscuit and little butter so the crumbs stick together. I prefer using salted butter and caramel biscuit. (Use any good brand like Oreo, Lotus Biscoff, or Candi).
Dulce de leche mouse base:
Dulce de leche: The mouse is made with milk-based caramel AKA dulce de leche. You can easily make your own dulce de leche from condensed milk can. Egg whites: Whipped raw egg whites are always added in traditional mousse for light and airy dessert. But you can skip it. I’ve tried without it too. Gelatin: Gelatin is animal protein that helps setting the dessert. But if you plan to serve it in glass or large dish, you can skip it. Just chill it overnight in fridge and for 1 hour in freezer. If making a mousse cake in a removable base pan gelatin is a must. Heavy cream: Use full fat heavy whipping cream that doubles upon whipping for a light dessert.
Salted Caramel Sauce
You can always use the bottled sauce or make your own with just sugar, butter, cream, and salt. You can find my salted caramel sauce recipe here.
How to make ?
Below are step-by-step instructions for the dessert. Step 1 and 2 can be done a day or two ahead. The steps are quite self-explanatory. You can make this dessert 1-2 days ahead. You can freeze it too. It will have an ice cream-like texture. Hungry for more dessert? Try these! Cake: You can also make Dulce de Leche Mousse cake in a removable base with the same recipe. I’ve tried this too. Just allow the cake 6-8 hours to set firmly in the fridge and place in the freezer for 30 minutes to 1 hour (less or more time depending on weather) before serving for best taste. I’ve also tried the cake version but couldn’t take photos, maybe next time. Storage: This will stay good in the fridge for 2-3 days. If planning to keep longer. Wrap it tightly in plastic and store in the freezer for 15 days. Garnish: You also garnish this dish with sea salt, green pistachio, almonds, or chocolate shavings to give it a rich touch. If you try dulce de leche mousse recipe, I’d LOVE to hear your feedback in the comments. Most 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.