Belula

Dulce De Leche Mousse

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.

Belula April 05, 2016 April 06, 2020
90° shot of one dulce de leche mousse with the rest blurred in the back

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.

Is Dulce de Leche Mousse easy to make?

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:

  1. Eggs
  2. Dulce de leche
  3. Cream
  4. Sugar

Is dulce de leche mousse gluten free?

Yes! Dulce de leche mousse is gluten free!

Overhead shot of the dulce de leche mousse served in small verrine glasses disposed on the form of a snake

How to make dulce de leche mousse

This mousse is a simple mixture of 3 components:

  1. Dulce de leche
  2. Whipped cream
  3. Beaten egg whites

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.

Overhead shot of the cream being folded into the mousse batter
Overhead shot of the cream being folded into the mousse batter

How to fill the glasses where the dulce de leche mousse will be served?

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.

How long should the dulce de leche mousse be refrigerated for?

Refrigerate for at least 4 hours. If you can prepare the dulce de leche mousse the night before even better!

90° shot of one glass verrine filled with dulce de leche mousse topped with chocolate shavings
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes

Servings: 8 servings
Nutrition: 171 cal
Cuisine: Argentinian

Ingredients

  • Dulce de Leche 240 g
  • Cream 150 g
  • Egg Whites (approx 3) 100 g
  • Sugar 20 g
  • Dark Chocolate (optional)

Procedure

  • 1. Prepare your verrines or glasses where you will be assembling the dessert.
  • 2. Whip the cream until it forms soft peaks. Refrigerate.
  • 3. Whisk the egg whites until there are no visible bubbles, and then add the sugar. Continue to whisk until the whites hold stiff peaks.
  • 4. Whisk 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.
  • 5. Add 1/3 of the egg whites to the dulce de leche/cream mixture. Mix until they have incorporated. Fold in the remaining 2/3 of the egg whites.
  • 6. Fill the glasses with the dulce de leche mousse.
  • 7. Refrigerate for at least 4 hours.
  • 8. Grate some dark chocolate over the mousse before serving.
5 comments
(2)
Share
You May Also Like
September 09, 2020
September 06, 2020
September 04, 2020
5 Comments
Amber November 20, 2016

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

Belén Gowland
Belula November 20, 2016

Hi Amber, The quantity of cream is also 150 ml. As far as the eggs whites you would need 3 of them. Bonne soirée

Marcisia December 19, 2016

Hi Belén, great post and I absolutely love your blog!! I will try this one.

Belén Gowland
Belula December 19, 2016

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!

Freddie March 28, 2017

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!

Belén Gowland
Belula April 17, 2017

Hi!!! Sorry for the late response! It would go perfectly with the easter egg :) Happy Belated Easter!

Ann June 23, 2017

Sounds great. Will it freeze? I am hoping to make Banoffe domes to freeze ( 20 coming to dinner) !

Belén Gowland
Belula October 24, 2017

Hello Ann, I think it would be risky because it contains egg whites. But haven't tried it!

Jemma Azzopardi March 05, 2020

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?

Belén Gowland
Belula March 06, 2020

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!

Leave a comment and/or rating
Would you like to rate this recipe? (optional):