Dulce de Leche Mousse Recipe - Easy, light and no gelatine (2024)

5 from 61 votes

An epicurean adventure to: Argentina

This easy dulce de leche mousse recipe comes together in just 5 minutes for a rich, luscious dessert that's ever the crowd-pleaser! Made with dulce de leche, double cream and a little pinch of salt, this decadent mousse delivers an insanely creamy texture in a cinch.

From instant indulgence when a sudden craving strikes to elegant endings to meals with friends, this easy mousse recipe has you covered. The luxurious texture and mellow caramel tang make this mousse a no-fuss sweet treat any day, any time.

Last but not least, this recipe requires no gelatine powder or whipped egg whites.

What is Dulce de Leche?

Dulce de leche, also known as 'milk jam', is a super sweet, thick caramel sauce that's popular in Latin America, particularly Argentina and Uruguay. It's made by slowly cooking sweetened milk until the natural sugars caramelise, creating a rich, smooth, melt-in-your-mouth treat.

The legend of dulce de leche's origin suggests that it was accidentally created in the 19th century by a maid in Argentina when a pot of milk and sugar was left unattended and the mixture turned into the tasty caramel treat we know today.

Fast facts - Argentina

What's to love about this recipe

• Ready in just 5 minutes, making it the perfect dessert for a last-minute option. Easy step-by-step instructions are below!

• The use of double cream results in a luxuriously smooth and creamy texture.

• Dulce de leche can easily be replaced with Carnation Caramel from a tin.

• Perfect for any occasion, from satisfying your sweet tooth after a weeknight dinner to impressing guests at a dinner party.

• Requires just a few simple ingredients, making it accessible and one of the easiest desserts to prepare.

• Can be made ahead of time and chilled until serving, giving you more flexibility when hosting gatherings.

• This creamy dulce de leche mousse is loved by both kids and adults.

• No gelatin powder, no raw egg whites, no egg yolks.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Dulce de leche

If you can't find dulce de leche in grocery stores in your region, you can substitute it with Carnation caramel in a tin, or even make your own by boiling an unopened can of sweetened condensed milk. It has the same rich, caramel flavour as real dulce de leche.

However you get your hands on it, this luscious, creamy caramel takes desserts over the top!

Double cream

Also known as heavy cream or heavy whipping cream in the US. There are several reasons for using double cream instead of normal whipping cream or single cream.

• Heavy cream has a fat content of around 36-40% which makes it richer and contributes to a lush, smooth mousse texture.

• The higher fat also gives a creamy, silky mouthfeel compared to lighter creams.

• The extra fat enables the heavy cream to whip up thicker and hold its shape in the mousse.

• Lastly, it's also less prone to weeping and separating from the rest of the ingredients.

Top tip - For light, billowy whipped cream, it's essential to whip it straight from the fridge when it's chilled. Properly chilled heavy cream whips up quicker, forms more stable peaks and holds its whipped texture longer than warmer cream.

Cornflour/Cornstarch

We're adding a small amount of cornflour to the mixture to strengthen the structure so the mousse holds its shape when set.

We find that half a teaspoon is enough, but if you want it a little firmer still, you can add one teaspoon. This is especially helpful if you're making the mousse a few hours in advance.

Pinch of salt, optional but recommended

Salt + caramel. Need we say more?

How to make your own dulce de leche the easy way

1. Remove the label from a can of sweetened condensed milk. Make sure there are no dents or punctures in the can.

2. Place the can in a large pot and fill the pot with water until it completely covers the can. Make sure the water level is at least an inch above the top of the can.

3. Bring the pot of water to a boil over high heat, then reduce the heat to low and let the can simmer for 2 to 3 hours. The longer you cook the condensed milk, the thicker and darker the dulce de leche will be.

4. Use tongs or a slotted spoon to carefully remove the can from the pot and let it cool to room temperature. Do not open the can while it's still hot.

5. Once the can has cooled down, use a can opener to open it. The condensed milk should have turned into a thick, caramel-coloured sauce.

6. Transfer the dulce de leche to a container and store it in the fridge for up to 2 weeks.

7. You can also do this in a pressure cooker. It will need to be cooked for 30-40 minutes from when the pot comes up to pressure.

How to make Dulce de Leche mousse

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1. Add the dulce de leche to a large bowl, or the bowl of a stand mixer, along with approximately a quarter of the chilled double cream, the cornflour and the optional salt.

2. Attach the whisk attachment to your electric hand mixer or stand mixer.

3. Whisk the ingredients together on high speed until completely smooth with no lumps or graininess. This should take about 45 seconds.

4. Add the remaining cream to the bowl.

5. Continue whisking at medium to high speed for about 2 minutes, depending on your mixer speed.

6. Whisk just until stiff peaks form.

7. Be very careful not to overwhip the dulce de leche mixture. You want it thick and creamy while just holding its shape. Overmixing can cause the cream to split and become dry and grainy.

8. Optional - Prepare your serving glasses by spooning dulce de leche into the bottoms or drizzling the inside walls of the glasses with slightly warmed-up (to make it a little runnier) dulce de leche.

9. Transfer the finished mousse to the dessert cups or glasses using a spoon/small rubber spatula, or pipe it neatly using a piping bag fitted with your choice of large tip.

10. While you can enjoy your dulce de leche mousse immediately, chilling it for 1 hour+ firm up the mousse into extra silky sweet perfection - highly recommended.

Top tips

Use cold cream

Use fridge-cold cream for the best whipped cream.

Don't skip the first whipping step

Don't skip the first step of whisking the dulce de leche, cornflour and salt with a quarter of the cream. This is your opportunity to ensure there are no lumps or graininess in the mixture before adding the rest of the cream.

An electric mixer is your friend

Although you can make this mousse by hand with a wire whisk and some elbow grease, you will get better results using an electric mixer, whether that's a hand-held electric mixer or a stand mixer.

Don't over-whip

Exercise caution as you reach the final stages of whipping. The cream can transition from soft peaks to firm peaks to beyond rescue in mere seconds if you're whipping at a high speed.

If you find you've gone too far, you can attempt a rescue by adding a little more cream to the mixture and whipping it on a low speed.

Portion sizes

This recipe yields four servings if you use small individual ramekins, bowls or glasses of approximately 100ml in volume. It's a very rich mousse and this serving size strikes a good balance without being overwhelming.

Chill the mousse

Chilling the mousse for an hour or two really helps it set and makes it all the more tastier.

Variation

For a slight tanginess to the mousse, you can whip in 200g of cream cheese along with the cream and dulce de leche. If you are using cream cheese, you can skip the cornstarch.

It's a great addition to the mousse, but it will give you a slightly less airy texture than just using cream.

Decoration ideas

• Drizzle the top of the mousse with caramel sauce, chocolate sauce or melted chocolate.

• Drizzle the inside of the glass or bowl with caramel or chocolate sauce.

• Top with sweetened, fresh whipped cream/cool whip and cocoa powder.

• Sprinkle with chopped nuts like pistachios or almonds.

• Cover with toasted coconut flakes or coconut shavings.

• Sprinkle with small pieces of fudge or soft caramel toffee.

• Swirl in raspberry or strawberry puree for colour contrast.

• Top with fresh fruit like raspberries, banana or strawberry slices.

• Add a dollop of whipped cream and shaved chocolate curls or chocolate chips.

• Dust with cinnamon or nutmeg powder for extra spice.

• Garnish with crumbled cookies, graham crackers or brownie chunks.

• Accompany with biscotti or cookies for dipping or scooping.

Storage suggestions

Store leftover mousse in an airtight container in the fridge for 2-3 days. Press plastic wrap directly on the surface before sealing to prevent a skin from forming.

Make-ahead

Prepare the mousse up to 1 day in advance. Keep chilled in the fridge, then serve directly from the fridge. Even though you can store the mousse for up to 3 days in the fridge, if you are making this for guests, we would recommend making it as fresh as possible.

Freezing

The mousse texture changes when frozen solid and then thawing.

We do not recommend freezing the mousse if you plan on defrosting it, but it works perfectly as an ice cream!

For freezing, pour into popsicle moulds or a loaf tin. Cover it well with plastic wrap to keep any freezer smells at bay. Freeze for up to 2 months for a sweet, creamy frozen treat. Enjoy straight from the freezer or thaw slightly before eating.

FAQ

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