An easy to make dulce de leche mousse that you can put together in 20 minutes. It only has 4 ingredients and its gluten free.
This easy to put together and gluten free recipe came to life when a friend of mine asked me if I had a recipe for dulce de leche mousse, and sadly the answer was no. I knew then I had to come up with one as soon as possible.
Yes! This recipe for dulce de leche mousse is very easy to make. You only need 4 ingredients to put together this mousse that you probably have in your pantry:
Yes! Dulce de leche mousse is gluten free!
This mousse is a simple mixture of 3 components:
First, whip the cream until it forms soft peaks. Refrigerate. Then, whisk the egg whites until there are no visible bubbles, and then add the sugar. Continue to whisk until the whites hold stiff peaks.
Now that you have all your elements you are ready to put together the actual mousse.
Start by whisking in 1/3 of the whipped cream to the dulce de leche and mix until they have properly integrated. Fold in the remaining 2/3 of the cream very gently, using a spatula (or a whisk if you feel comfortable enough).
I insist on the "gently" because it's important not to break down the cream you have just whipped. It's what's going to make your mousse light, airy and voluminous. Back to the movement: fold in from the middle to the edge of the bowl.
Follow by mixing the cream/dulce de leche mixture and the egg whites: you have to repeat the operation to incorporate the egg whites to your mixture. Same procedure: 1/3 first and then the rest! Gently. Very Gently.
You can do it using a piping bag. You can also use a spoon or an ice cream spoon to transfer the dulce de leche mousse.
If you go for the family version then you simply need to transfer the mousse from the bowl to the serving plate of your choosing, no pipping bag necessary.
Wrap a tray (or cutting board, something flat that you can transport and move easily move around) with plastic wrap and set the glasses on it. This will prevent them to move when being taken to the fridge etc.
Refrigerate for at least 4 hours. If you can prepare the dulce de leche mousse the night before even better!
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Hi Belén, great post and I absolutely love your blog!! I will try this one.
Hi Marcisia ! Ohhh you are the best! Thank you :) It makes my day when someone says they like my blog! I'm sure you'll love the mousse! Let me know how it turns out!
Hi! I wanted to find something dulce de leche to pipe into an Easter egg as something special for my girlfriend! I was wondering would this mousse be light and airy enough to not be too much to eat at once (one serving would be half a chocolate Easter egg) Thanks very much!
Hi!!! Sorry for the late response! It would go perfectly with the easter egg :) Happy Belated Easter!
Sounds great. Will it freeze? I am hoping to make Banoffe domes to freeze ( 20 coming to dinner) !
Hello Ann, I think it would be risky because it contains egg whites. But haven't tried it!
Fantastic recipe! Just wondering this stay light and air if you made it a day in advance or does it need to be make fresh?
Thabk you Jemma! Mmmm u could have everything ready and add the egg whites the day you serve them. Let me know either way if you try to make them in advance! I'd love to hear how it went!
I'm looking forward to making this tomorrow afternoon to have after dinner!! I decided to make some dulce de leche in a closed can last night, because I apparently wanted to test my patience and the ability to keep adding boiling water to a pot. 🤣 I don't want to just eat it alone, and everything is better with meringue and whipped cream folded in. Thank you for sharing this recipe!!
Hi Kari!!! Making dulce de leche definitely tests one's patience! You did it! Can't wait to here your thoughts on the mousse! I hope you love it 😘
Gorgeous. Thank you. Works every time. I top mine with homemade orange sorbet.
HI Suzanne! I must try that combination! Had never occurred to me, but it sounds divine!
So happy you enjoyed the mousse!
It’s a great recipe and done the day before makes it even easier to prepare. Thank you!
Hi Suzanne,
So happy you enjoyed the mousse! And true, the 1 day rest in the fridge makes all the difference!
Joyeux Noel de Houston Texas!!!! I made this mousse on Dec 23rd to serve on Christmas Eve!! Absolutely Devine!! Everyone loved it! Very light and fluffy. Here in the USA they sell a can of Dulce de leche that is 380g so I did your recipe at 1.5x.
I just had another one today on Dec 25th and the consistency is still light and fluffy!! Merci pour la receite!! Love how simple and easy it is!! Will make again!!
Hi Eleanor!
Merry Christmas (a little late) and wishing you a very happy New YEar!
Thank you so much for taking the time to leave this message, I appreciate it very much! It makes so, so happy that you and your family enjoyed the mousse! And its very good to know it was still in good shape the next day! I will include this in the post, so thank you!
Glad to know you will be making the dulce de leche mousse again, it is on rotation at home too. Quite the crowd pleaser :)
Pastry Chef & Food Photographer
My name is Belén. I am Argentinean living in Paris where I received my training in Cuisine & Pastry at Le Cordon Bleu and L'École Lenôtre. To learn a little more about me click here Belén Gowland.
Can you tell me the cream in mls instead of grams and also how many egg whites were used - as in how many eggs I need ? I don't understand the measurements given for those two ingredients
Hi Amber, The quantity of cream is also 150 ml. As far as the eggs whites you would need 3 of them. Bonne soirée