Ingredients
Scale
- 390 grams (13.4 oz) dulce de leche – ensure it’s thick and scoopable, not runny caramel sauce. Dulce de leche is a caramelized milk spread that has a rich, sweet flavor and is used extensively in Latin American desserts. It can be found in most supermarkets or international food stores. Alternatively, you can use tinned caramel if dulce de leche is unavailable.
- 250 grams (9 oz) full-fat cream cheese – make sure it’s softened to room temperature for easier mixing. Full-fat cream cheese helps create a rich and smooth texture that is key to the mousse’s creaminess. Using light cream cheese might compromise the mousse’s texture and richness.
- Pinch of salt – this tiny amount enhances the sweetness and helps balance the flavors. Salt works wonders to intensify the richness of the dulce de leche and cream cheese without overpowering the dessert.
- 240 millilitres (1 US cup) double cream (or heavy cream) – for that rich, creamy texture. Double cream is ideal because it has a higher fat content than regular cream, giving the mousse its luxurious mouthfeel. If double cream is unavailable, heavy cream will do just fine.
Instructions
- Prepare the Base: In a large mixing bowl, combine the dulce de leche (or tinned caramel), softened cream cheese, and a pinch of salt. Using an electric mixer or whisk, beat the mixture until it’s smooth, creamy, and completely lump-free. This step is crucial because it ensures that your mousse has a silky-smooth texture.
- Whip the Cream: In a separate bowl, add the double cream (or heavy cream) and whip it using an electric mixer until soft peaks form. You don’t want the cream to be too stiff, as it should remain light and fluffy to fold into the dulce de leche mixture.
- Combine the Mixtures: Gently fold the whipped cream into the dulce de leche and cream cheese mixture. Be careful not to deflate the whipped cream too much; folding gently will ensure the mousse retains its airy texture.
- Whip to Desired Consistency: Continue whipping the mousse until it thickens to your desired consistency. You should be able to see visible trails left by the whisk. If you prefer a thicker mousse, whip for a bit longer until it’s set.
- Serve or Chill: Spoon the mousse into serving bowls, glasses, or jars. Decorate with any desired toppings, such as a drizzle of dulce de leche, chocolate shavings, or whipped cream. For the best texture and flavor, let the mousse chill in the fridge for at least an hour before serving. However, it’s delicious enough to eat right away if you’re in a rush.
Notes
- Ensure Cream Cheese is Softened: When working with cream cheese, it’s important to let it come to room temperature before mixing. Cold cream cheese can result in lumps that are difficult to blend. If you’re short on time, cut the cream cheese into smaller pieces to speed up the softening process.
- Don’t Overwhip the Cream: Whipping the cream until it forms soft peaks is key. Overwhipping can lead to a grainy texture, which can affect the smoothness of your mousse. Stop whipping when the cream just holds its shape and is still light and airy.
- Chill for Best Results: While you can serve this mousse immediately, letting it chill for at least an hour allows the flavors to meld together beautifully. Plus, the mousse will firm up a bit more in the fridge, making it even creamier.
- Customizing Toppings: Get creative with your toppings! You can add a sprinkle of cocoa powder, a drizzle of melted chocolate, or even crushed cookies for some extra texture. Just be mindful not to overpower the delicate flavors of the mousse.
- Troubleshooting: If your whipped cream doesn’t form soft peaks, it could be because the cream was too warm or wasn’t whipped enough. If the mousse isn’t thickening up after mixing, you can try refrigerating it for a while to help it set. Alternatively, add a tiny bit of gelatin (dissolved in warm water) to help it firm up.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Whipping
- Cuisine: Brazilian
- Diet: Vegetarian