Dulce de Leche Mousse
A mousse always feels like a fancy dessert, but this dulce de leche mousse is so simple to make. It comes together in just 20 minutes and uses marshmallows and cream instead of raw eggs to give you an incredibly rich and fluffy texture everyone will love.
Servings: 4 people
Ingredients
- 3 cups mini marshmallows (150 grams)
- ½ stick butter (softened) (50 grams)
- 5 tablespoons dulce de leche
- ¼ cup water (60 ml)
- 1 ½ cup whipping cream (heavy cream) (354 ml)
Topping (optional)
- caramel sauce for drizzling
- sprinkle of sea salt
Instructions
- Put the marshmallows, butter, water, and dulce de leche in a heavy pot.
- Heat on low, stirring constantly until everything melted. If the mixture looks like it's sticking to the bottom of the pot, remove it briefly from the heat and continue to stir for a few seconds, then put it back on the heat until fully melted.
- Let the dulce de leche mixture cool while you whip the cream with either a handheld mixer or a stand mixer fitted with the wire whip. You want it to be nice and thick, which will take about 5 - 6 minutes at medium speed.
- Gently fold the heavy cream into the dulce de leche mixture until everything is smooth and combined.
- Pour into a large glass container (or 4 smaller ones) for 3 hours to set. The mousse will be light and airy once it's set.
Notes
Notes:
- Dulce de Leche: This sauce is made by cooking down sweetened milk until it’s thick and dark. It has a smooth milky caramel flavour. I find mine in jars in my local grocery store near the peanut butter and jam. If you can’t find it in the store, it is readily available online.
- Mini marshmallows: These are what give the mousse its light and airy texture. Make sure you go for the plain kind and not any of the coloured varieties.
- Whipping cream: Sometimes called heavy cream or double cream, look for a cream that is at least 35% fat. The fat gives our mousse a rich and silky texture.
- Make ahead. It only takes a few minutes to prepare the mousse, but you do have to allow it to chill for at least 3 hours before serving. The chilling time lets the mousse thicken up and develop that light and airy texture we all love!
- Balance the sweetness. Dulce de leche is very sweet on its own and so are the marshmallows. Once you add the whipped cream, it will cut the overall sweetness. You can add a little bit more whipped cream if you find your mousse is still too sweet, but it shouldn’t be the case. I also like to add a sprinkle of sea salt on top of the mousse before serving to balance out some of the sweetness.
- Watch the heat. You should melt your mixture over low heat, but if the marshmallow mixer starts to stick to the bottom of the pot, remove it for a few seconds while continuing to stir, then place it back over the heat. Continue to move it on and off the heat to prevent sticking.
- Scale up. You can easily double this recipe if you’re making it for a crowd.