Dulce de Leche Mousse
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
You absolutely have to try this dulce de leche mousse that I've been making all season. It comes together in just 45 minutes total, making it perfect for when you want something elegant without spending hours in the kitchen. The beauty of this dessert is how simple it truly is, yet it tastes like you've labored over it all day. Eggs whites, my favorite ingredient here, are packed with protein and virtually fat free, so you're getting an indulgent treat that's actually a bit lighter than you'd expect. The combination of rich dulce de leche with whipped cream creates this cloud like texture that melts on your tongue, and I promise your guests will be asking for the recipe.
Ella x
Ingredients
- 400 mlheavy cream
- 300 ggranulated sugar
- 200 gdulce de leche
- 4 eggegg whites
- 120 gunsalted butter
- 2 mLvanilla extract
- 1 gsalt
- 100 gcocoa powder(for dusting)
Detail level
Instructions
- 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
Remove the saucepan from the heat and stir in the dulce de leche until fully incorporated.
Tip: Let it cool slightly.
- 3
In a separate bowl, whip the egg whites until stiff peaks form.
Tip: Use an electric mixer for best results.
- 4
In another bowl, whip the butter until light and fluffy.
Tip: Use an electric mixer for best results.
- 5
Add the vanilla extract to the whipped butter and mix until combined.
Tip: Use an electric mixer for best results.
- 6
Fold the whipped egg whites into the whipped butter mixture until fully incorporated.
Tip: Be gentle to avoid deflating the mixture.
- 7
Fold the cooled cream mixture into the butter mixture until fully incorporated.
Tip: Be gentle to avoid deflating the mixture.
- 8
Spoon the mousse into individual serving cups or a large serving dish.
Tip: Dust with cocoa powder if desired.
- 9
Refrigerate for at least 4 hours or overnight until set.
Tip: Serve chilled.
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