Dulce de Leche Caramel Mousse

Dulce de Leche Mousse

Dulce de Leche Mousse

Mousse de Dulce de Leche

Recipe Yield

6 Servings

Cooking time

2 hours 10 minutes

Rate this recipe

4.43 from 7 votes

Ingredients

  • 1/3 cup water
  • 1 envelope or about 1 tablespoon, unflavored gelatin granules
  • 1/2 cup whole milk
  • 1 cup Dulce de Leche or Cajeta
  • 1 cup heavy whipping cream
  • 1 cup diced fresh strawberries or berries of your choice optional for garnish

To Prepare

  • Pour the water into a medium heatproof bowl and add unflavored gelatin. Stir and let it sit until the mixture puffs up, about 2 minutes. Fill a small saucepan, that can hold the heatproof bowl, with a couple inches of water and bring to a simmer. Place the bowl with gelatin on top, stirring occasionally, until gelatin completely dissolves, about 2 minutes. Remove from heat.
  • Add the milk and Dulce de Leche to a small saucepan set over medium heat. Stir until fully combined, about 1 to 2 minutes.
  • Pour the mixture into the bowl with the diluted gelatin and mix well. Set the bowl over an ice bath and let mixture cool and begin to set.
  • In a stand mixer, fitted with the whisk attachment, beat the heavy whipping cream until it holds soft peaks. Be careful not to overbeat.
  • Gently fold the cooled dulce de leche caramel mixture into the whipped cream until fully combined. Don’t overmix, so you won’t lose much volume. Pour the mixture into a 6 cup ring mold, bundt pan, or 6 individual ramekins (of 6 to 7 ounces). Cover with plastic wrap and chill for at least 2 to 3 hours before serving.
  • When ready to serve, remove mousse from refrigerator. If using a mold or bundt pan, invert the mousse onto a platter. Top with berries, if desired, or chocolate salami.

Comments

17comments inDulce de Leche Mousse

  1. Donna Mallmes

    Sep 19

    Hi Pati,
    Can I use Eagle Brand Dulce de Leche, it comes in a can.

    Thank you

    1. Pati Jinich

      Sep 20

      Absolutely, Donna! Enjoy the mousse.

  2. Georgina

    Aug 10

    Hi Pati,

    Love your show and this recipe! Delicious!
    I tried it in a mold but couldn’t get it to come out, where did I go wrong?

    Thanks.

    1. Pati Jinich

      Aug 13

      Much depends on the mold. If the mold is non stick, it should come right out. It helps if before adding the mousse, the pan is rinsed with chilled water but you can also spray it with non-cook spray. Give it another go, Georgina!

  3. Sandy

    Jul 03

    Can you substitute heavy whipping cream with cool whip?

    1. Pati Jinich

      Jul 18

      Give it a try, Sandy!

  4. Em

    Jul 03

    Can I use cajeta instead of dulce de leche?

    1. Pati Jinich

      Jul 03

      Go for it, Em!

  5. Bernadette

    Jul 02

    Pati, Where do you get the Coronado Dulce de Leche Caramel?

    1. Pati Jinich

      Jul 03

      You can usually find it in the international food aisle of your local supermarket or big box store…or online. Enjoy the mousse, Bernadette!

  6. Keri

    Jul 02

    “Top with berries, if desired, or chocolate salami.” Well, I discovered there is actually such a thing, but…? 😀
    This looks great though 🙂

    1. Pati Jinich

      Jul 03

      Oh the chocolate salami goes great with it, Keri! https://patijinich.com/pati_2020/pati_2020/chocolate-salami/

      1. Keri

        Jul 15

        Oh, I think I need to make this! Thank you!

  7. Barry Dixon-Loya

    Jun 08

    Do I need to grease my ring mold? I am excited to make this!!!

    1. Pati Jinich

      Jun 19

      No you don’t have too…enjoy the mousse, Barry!

  8. Jenny

    May 30

    Can agar agar be substituted for the gelatin?

    1. Pati Jinich

      Jun 03

      I haven’t given it a try…but give it a go and let me know how it goes, Jenny.

Leave a Reply

Your email address will not be published.