Dulce de leche mousse 

Dulce de leche fans? Welcome and make yourselves comfortable, because here at Paulina Cocina we've found the best recipe with this heavenly ingredient, the Dulce de Leche Mousse we're talking about today.

We want to warn you that it's hard to stop making this dessert once you try it . It's so delicious, the flavors combine very well, and if you break some cookies on top or grate some chocolate, it's a delicacy fit for the gods.

Not only that! We'll also learn how to turn this chocolate mousse into a filling for cakes, sponge cakes, or any dessert we fancy. We'll also answer questions like what type of dulce de leche to use, or what to pair with dulce de leche mousse . A total success!

A little about dulce de leche, the dream ingredient

For those of you reading this who don't quite know what we're talking about, we want you to know that you know nothing about the pleasures of life. That's a lie! Only today is the day you will experience true happiness.

Let's talk about the important stuff: Argentine dulce de leche . Although... should I tell you a secret? No one knows who invented real dulce de leche, nor is there any data confirming that this person was Argentine. But we don't care at all , because the only thing we can assure you is that you'll find the most delicious dulce de leche in Argentina, and no one can deny that.

Also known as manjar, manjar de leche, arequipe, or cajeta , it's consumed throughout Latin American countries and beyond.

If you're interested in making your own homemade dulce de leche, here's an excellent recipe. Paulina also tells us whether it's worth making homemade dulce de leche or whether it's better to buy it at the supermarket. This is a big dilemma we'll resolve here .

⚠️ Consume dulce de leche in moderation.⚠️ 

Dulce de leche mousse for filling

This mousse is undoubtedly a delicious cream to use as a filling for cakes, pies, biscuits, cookies, etc.

Three tips:

1. If we make this recipe in order to make a filling it is important to use pastry dulce de leche . If you do not want a liquid filling, do not use regular dulce de leche.
2. In these cases, it's best to leave the mousse in the refrigerator overnight ; this will help us a lot when preparing the dessert.
3. A tip to make the mousse firmer if you want to fill a cake.

Just by adding 1 sachet of unflavored gelatin dissolved in water to the preparation we will achieve a perfect consistency! 

Have you written it down yet? You're welcome.

Questions about Dulce de Leche Mousse

What type of dulce de leche should I use, pastry-made or regular? 

Of course, we can use any dulce de leche option, but each baker has their own personality, and using this one makes the dessert firmer. The flavor will be equally delicious with either one.

One more tip regarding dulce de leche is to use it at room temperature so that it is easier to integrate.

Is Dulce de Leche Mousse served cold or warm? 

This dessert is best served cold. If you can put it in the freezer a little while beforehand, even better! Take it out before serving without letting it freeze.

How much or how long should you whip cream?

You have to beat until you have a very firm cream, which reaches the chantilly point. 

What can Mousse be combined with?

If you think of some ingredients that make it a little more appealing, we can try combining it with ingredients that give it a crunchy or solid touch. For example, sour fruits that counteract the sweetness of the dessert, or dried fruits like walnuts or cookies are a great addition. Another idea is to place cookies like vanilla cookies in the dessert base.

Any other questions you have, we are reading them in the comments!? 

Dulce de Leche Mousse Recipe

Ingredients 

• 250 gr. of dulce de leche
• 150 gr. milk cream
• 3 egg whites
• 20 gr. of Sugar
• Optional: Grated chocolate (c/n)

How to make dulce de leche mousse in 5 steps

1. Place the egg whites in a bowl and beat until stiff, then add the sugar and beat harder for 2 more minutes.
2. Whip the cream until stiff and gradually add the dulce de leche. Mix with circular motions, avoiding the cream from curdling. 
3. One by one, add the egg whites to the mixture and continue mixing.
4. Once the cream is ready, fill individual mousse containers and place in the refrigerator. Refrigerate for 4 hours.
5. Decorate the top with grated chocolate and serve.