Ingredients
Ingredients
- ¾ cup (200 ml / 6 fl oz) heavy cream (with at least 33% fat)
- 7 oz (200 g) full-fat cream cheese
- 1 can ready-made dulce de leche (13.4 oz / 380 g)
Instructions
- Whip the cream: Using a hand mixer, whip the heavy cream until stiff peaks form. This ensures the mousse will be light and airy. Set the whipped cream aside for now.
- Mix cream cheese and dulce de leche: In a separate bowl, beat the cream cheese together with half of the dulce de leche until creamy and smooth. Be careful not to overmix, or the mixture might become runny.
- Fold in the whipped cream: Gradually fold the whipped cream into the cream cheese mixture in two batches, gently combining them to maintain the mousse’s airy texture.
- Soften remaining dulce de leche: In another bowl, whisk the remaining dulce de leche until it becomes soft and smooth, making it easier to drizzle.
- Assemble the mousse: Spoon about 2 tablespoons of the softened dulce de leche into the bottom of each serving glass. Then add a generous layer of the mousse on top, and finish by drizzling more dulce de leche over the mousse for extra flavor and decoration.
- Serve and enjoy: Your Dulce de Leche Mousse is now ready to delight your taste buds. Enjoy immediately or refrigerate to serve chilled.
Notes
- Be careful not to overmix the cream cheese and dulce de leche to avoid a runny texture.
- Whipping the cream to stiff peaks is essential for a light mousse.
- You can chill the mousse for up to 2 hours before serving for a firmer texture.
- If you prefer less sweetness, adjust the amount of dulce de leche accordingly.
- Use full-fat cream cheese and heavy cream for the best consistency and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Latin American
