Dulce de Leche Mousse

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to scald the mixture.

2. 2

   Remove the saucepan from the heat and stir in the dulce de leche until fully incorporated.

   Tip: Let it cool slightly.

3. 3

   In a separate bowl, whip the egg whites until stiff peaks form.

   Tip: Use an electric mixer for best results.

4. 4

   In another bowl, whip the butter until light and fluffy.

   Tip: Use an electric mixer for best results.

5. 5

   Add the vanilla extract to the whipped butter and mix until combined.

   Tip: Use an electric mixer for best results.

6. 6

   Fold the whipped egg whites into the whipped butter mixture until fully incorporated.

   Tip: Be gentle to avoid deflating the mixture.

7. 7

   Fold the cooled cream mixture into the butter mixture until fully incorporated.

   Tip: Be gentle to avoid deflating the mixture.

8. 8

   Spoon the mousse into individual serving cups or a large serving dish.

   Tip: Dust with cocoa powder if desired.

9. 9

   Refrigerate for at least 4 hours or overnight until set.

   Tip: Serve chilled.