Ingredients
- 390 grams (13.4 oz) dulce de leche or tinned caramel – Use a thick, scoopable version, not a caramel sauce. This provides the rich caramel flavor and creamy texture.
- 250 grams (9 oz) full-fat cream cheese – A key ingredient that balances the sweetness of the dulce de leche with a subtle tang. Philadelphia cream cheese works well.
- A pinch of salt – Enhances the caramel flavor and prevents the mousse from tasting overly sweet.
- 240 milliliters (1 US cup) double cream or heavy cream – Essential for creating the mousse’s light, airy texture.
Instructions
Step 1: Prepare the Ingredients
Before starting, ensure that your cream is well-chilled. Cold cream whips up faster and creates a fluffier texture. If using a stand mixer, set up the whisk attachment for easy whipping.
Step 2: Mix the Dulce de Leche and Cream Cheese
In a large mixing bowl, combine the dulce de leche, cream cheese, and a pinch of salt. Using an electric mixer or a sturdy whisk, beat the mixture until it is completely smooth, with no lumps remaining. This step is crucial because any lumps will affect the final texture of the mousse.
Step 3: Whip the Cream
In a separate bowl, pour the cold double cream and whisk until soft peaks form. Soft peaks mean the cream holds its shape but still has a slight droop when you lift the whisk. Be cautious not to overwhip, as the cream can turn grainy or even become butter if beaten too much.
Step 4: Fold the Whipped Cream into the Mixture
Using a spatula, gently fold the whipped cream into the dulce de leche mixture. Be careful not to deflate the cream—use slow, deliberate folding motions to maintain the airy texture.
Step 5: Check the Consistency
Continue mixing until the mousse thickens and forms visible trails from the whisk. At this stage, it should be light and creamy, with a fluffy texture. If it seems too dense, you can add a bit more whipped cream to lighten it up.
Step 6: Serve and Garnish
Spoon the mousse into serving bowls or dessert glasses. You can serve it immediately for the best texture or let it chill for a few minutes for a firmer consistency.
Notes
1. Use Chilled Cream for Best Results
Cold cream whips up more efficiently and holds its shape better. If your cream is warm, it may not achieve the right texture, resulting in a denser mousse.
2. Whip the Dulce de Leche and Cream Cheese First
Mixing these two ingredients first ensures that the base is smooth and lump-free. If you add whipped cream too early, it may not incorporate evenly.
3. Be Gentle When Folding
Overmixing at this stage can knock out the air, making the mousse too dense. Use slow, folding motions rather than stirring.
4. Don’t Overwhip the Cream
Soft peaks are key. If the cream becomes too stiff, it won’t blend well with the dulce de leche mixture. If you accidentally overwhip, try adding a little extra unwhipped cream and mix on low speed to bring it back to a softer consistency.
5. Serve Fresh for Best Texture
Unlike mousses made with gelatin, this version is best enjoyed fresh. While you can store leftovers in the fridge for a short time, the mousse will lose some of its lightness if left too long.
- Prep Time: 5 minutes