Rich, sweet, and creamy with just three ingredients Dulce de Leche Mousse is the perfect dessert for any occasion! Enjoy scoop after scoop of this tasty treat! This simple mousse recipe takes minimal prep time and has loads of flavor.
Dulce de Leche is a type of caramel that is popular in Argentina and other parts of Latin America. It is made from sweetened milk that is cooked down until it becomes a thick, spreadable sauce. This simple caramel mousse is a dessert that features this sauce as its primary ingredient. The mousse is light and fluffy, with a creamy texture and a rich, caramelly flavor.
What we love about this crazy good dessert is that it's just such an awesome texture. If you could mash up the textures of custard, ice cream, whipped cream, and frosting into one - this is what you would get.
We've literally made this as a fast and easy dessert recipe as well as a "fancy" treat for our friends. No one would ever guess that this is such a simple recipe based on the amazing flavors and tastes. You can share your secret with them or not - up to you.
Cream cheese - Make sure to have the cream cheese softened to room temperature. This will help it mix without lumps. It really only takes about 30 minutes for cream cheese to be at room temperature so this doesn't have to take long.
Heavy cream - The heavy whipping cream is first whipped into whipped cream before it is added to the mousse which helps to create a smooth and rich texture that pairs well with the other ingredients.
Dulce de leche - Adding in this ingredient adds a kick of sweetness that will give it that familiar taste but with a whole new texture.
How to Make Dulce de Leche Mousse
Step One: Whip the heavy cream until stiff peaks form. You're going to want to use an electric mixer or stand mixer for this to get that creamy and smooth texture. If you don't have either you can use a whisk but it will take a while.
Put the whipped cream mixture into a separate mixing bowl.
Step Two: Whip the cream cheese and dulce de leech until fluffy and light. And ⅓ of the whipped cream and mix.
Step Three: Slowly fold in the remaining whipped cream and put it into small serving bowls. You can eat it right away or store it in the fridge to let it chill and firm up a bit more. Totally up to you.
Variations & Toppings
Coconut shreds - Adding coconut to the top would add a great texture and flavor. I would use sweetened shreds but you could easily use unsweetened as well.
Sea salt - Like a bit of saltiness with your sweet? Sprinkle on some sea salt and get that taste fast. Just be careful to not overdo it. You don't want the salt to overpower.
Syrup - I'm all for adding some chocolate or caramel syrup right on top. Or go fancy and swirl in some melted chocolate or chocolate sauce before piping the mousse into small bowls or cups.
Cocoa powder - You can easily turn this into Dulce de Leche chocolate mousse with a sprinkle of cocoa powder. Drop on some mini chocolate chips for an extra boost of chocolate flavor.
Icing - You can use this mousse to ice an entire cake or pipe some on top of a warm apple mug cake!
What is Dulce de Leche?
Dulce de leche is a thick, creamy, sweet sauce or spread that is popular in Latin America and the Caribbean. It is made from milk, sugar, and often vanilla, cooked slowly until it becomes a thick caramel. Dulce de leche can be eaten as is, used as a dessert topping, or added to recipes like this easy mousse.
What should the texture of this dessert be?
The result of this mixture should be thick and be able to hold its own. It will coat the back of a spoon and stay there, not running off. It has the consistency of a thick batter without the worry of egg yolks or an egg mixture. You can also put it in the refrigerator to give it an even thicker texture, too.
What compliments Dulce de Leche caramel spread?
It's so good to eat on its own but it would also be good between cookies or even on top of graham crackers or even toast as well. Eating it like a dessert dip could be fun for the kids, too! Have fun thinking up creative ways to enjoy - and come back and share them with me so I can try them, too.
How to Make Dulce de Leche
My favorite method is to transfer a can of sweetened condensed milk to a clean canning jar. Set it in a slow cooker, cover with water, and cook on low for 6-8 hours until it is the deep golden color you can see in my photos.
- 8 oz cream cheese
- 8 oz heavy cream
- 1 cup dulce de leche
- Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
- Whip the cream cheese and dulce de leche until light and fluffy. Add ⅓ of the whipped cream and mix well.
- Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls.