Dulce de Leche Mousse
Light, airy, delicious, and made from just a few ingredients, this Dulce de Leche Mousse is an easy and heavenly dessert!
Servings: 4 servings
Calories: 222kcal
Equipment
Ingredients
- 1 cup heavy whipping cream very cold
- 1/2 cup dulce de leche at room temperature
- 1 1/2 teaspoons gelatin powder
- 2 tablespoons boiling water
- 2 teaspoons chocolate shavings
Instructions
- Whip the whipping cream with your stand or hand mixer until stiff peaks form. Set aside.
- Dissolve the gelatin in the boiling water and stir until clear.
- With the stand mixer or hand mixer running, drizzle in - very slowly - the gelatin liquid into the whipped cream. Mix until combined - don't over mix.
- Use a spatula to fold the dulce de leche into the whipped cream-gelatin mixture. Don't over mix.
- Spoon or pipe the mousse into cute jars, top with a sprinkle of chocolate shavings, and refrigerate.
Notes
Chef Jenn's Tips
- These days, whipping cream isn't quite so temperamental, so your bowl, beaters, and cream don't have to be ice cold. It does help, however, to keep the cream in the fridge until you're ready to use it.
- Make sure your gelatin is fully dissolved in the boiling water before adding it to the cream or you'll have hard bits in the mousse and it won't set up properly.
- Keep the beaters running while you add the gelatin to make sure it is fully dispersed.
- This Dulce de Leche Mousse recipe must be fully chilled before serving, to make sure that it is set. Allow at least 2-3 hours in the fridge.
Nutrition
Serving: 0.3cup | Calories: 222kcal | Carbohydrates: 3g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 19mg | Potassium: 71mg | Fiber: 1g | Sugar: 3g | Vitamin A: 876IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg