Easy 2-Ingredient Dulce de Leche Mousse: A Quick No-Bake Dessert (Ready in Under 10 Minutes!)

Prepare to be amazed by this effortlessly delicious Dulce de Leche Mousse recipe! Crafted with just two key ingredients – rich heavy cream and luscious, thick dulce de leche – this dessert comes together in an astounding less than 10 minutes. Forget the fuss of egg yolks, cream cheese, or gelatin; this incredibly simple mousse is perfect for last-minute cravings or unexpected guests, offering a creamy, airy texture and an irresistible caramel flavor that will delight everyone.

Dulce de leche, a beloved sweet treat, holds a special place in the hearts (and stomachs) of many across Latin America. This velvety, caramelized sweetened milk is a staple dessert filling, topping, and flavoring, particularly celebrated in Argentina and Brazil. Its popularity also extends widely throughout Mexico and much of the United States, where its unique, deep caramel notes are savored in various culinary creations.

In my home, our love affair with dulce de leche spans well over a decade. After successfully whipping up a batch of homemade Dulce de Leche ice cream, I was inspired to explore its potential in other desserts. My next mission: to create a wonderfully creamy dulce de leche mousse that captured its rich essence.

My initial attempts involved a traditional mousse base, complete with raw eggs and a lengthy preparation time. While delicious, I quickly encountered issues with the dulce de leche separating, and the entire process proved to be far too time-consuming for my preference. As someone who prioritizes quick and easy recipes, this traditional approach felt counterintuitive to my cooking philosophy.

After a bit of brainstorming, I began to wonder: could a “cheater mousse” be made simply by combining whipped cream with dulce de leche? To my absolute delight, the experiment was a resounding success! This simplified method not only delivered on flavor and texture but also drastically cut down on preparation time, making it a perfect solution for busy bakers and dessert enthusiasts alike.

Essential Ingredients for Your Dulce de Leche Mousse

• Dulce de Leche: The star of our show! For the best flavor and texture, I highly recommend opting for a good quality dulce de leche that possesses a very thick consistency. Brands like La Lechera often work well due to their adequate thickness. However, I would advise against using thinner varieties, such as some versions of Eagle Brand dulce de leche, as they might not yield the desired rich mousse texture. For an extra luxurious experience, seek out thick, dark-colored dulce de leche at your local specialty shops or international markets. The quality of your dulce de leche directly impacts the final taste, so choose wisely!
• Heavy Cream: Also commonly known as heavy whipping cream or simply whipping cream, this ingredient is crucial for creating the mousse’s signature thickened, airy, and creamy silky texture. It’s imperative that your heavy cream is adequately chilled before you begin the recipe. Cold cream whips much faster and achieves a better volume and stability, which is essential for a light mousse.
• Cornstarch (optional): Known as corn flour in the UK, this humble ingredient serves a vital role as a thickener and stabilizer for your dulce de leche mousse. If you plan on preparing the mousse in advance or storing any leftovers, incorporating cornstarch is highly recommended. It helps prevent separation and maintains that beautiful, airy consistency over time. If you intend to serve and consume the mousse immediately, you can omit it, but for optimal storage and consistency, it’s a wise addition.

Recommended Equipment for Easy Mousse Making

• Electric Mixer: While a manual whisk might seem like an option, whipping heavy cream to the desired consistency by hand is an arduous task. To save time and effort, I strongly recommend using an electric hand mixer or a stand mixer fitted with a whisk attachment. These tools make the process quick, efficient, and ensure a perfectly airy mousse.
• Large Mixing Bowl: If you’re using a hand mixer, you’ll need a sufficiently large bowl to contain the splashing as the cream whips. Ensure it’s big enough to give you plenty of room to effectively combine and whip the heavy cream and dulce de leche without making a mess.
• Piping Bag (optional): For an elegant presentation, a piping bag is ideal for portioning the mousse into dessert cups. If you don’t own a pastry bag, a simple plastic storage bag (like a Ziploc) with one corner snipped off works perfectly as a homemade alternative. Alternatively, you can always carefully spoon the mousse into your chosen serving vessels.
• Dessert Cups or Ramekins: I personally prefer taller dessert cups for a visually appealing presentation. However, feel free to use ramekins, small bowls, or even shot glasses if you’re serving miniature portions. Any individual serving dish will work beautifully.

How to Master This 10-Minute Dulce de Leche Mousse

This delightful dulce de leche mousse recipe is a testament to simplicity, requiring just a few basic ingredients and coming together in an astonishingly short time – less than 10 minutes! Prepare to fall in love with its airy texture, straightforward preparation, and exquisitely rich caramel flavor.

Step One: Prepare Your Cream
Begin by pouring the well-chilled heavy cream into a large mixing bowl. If you are using a stand mixer, transfer the cream to the bowl of your stand mixer, fitted with the whisk attachment. Ensuring your cream is cold is paramount for optimal whipping.

Step Two: Combine Key Ingredients
To the bowl containing the heavy cream, add 1 cup of your chosen thick dulce de leche. If you plan on storing the mousse or preparing it ahead of time, also add 1 teaspoon of cornstarch (or corn flour).

Whipping to Perfection

Step Three: Whip Until Soft Peaks Form
Using your electric mixer (handheld or stand mixer), begin mixing the ingredients together on medium-high speed. Continue to whip until the mixture thickens considerably and forms soft peaks. This usually takes about 3-5 minutes. The mixture should be light, airy, and hold its shape slightly when the whisk is lifted.

Step Four: Portion and Present
Carefully transfer the thickened dulce de leche mousse mixture into a pastry bag using a rubber spatula. Gently pipe the mixture into your chosen dessert cups or individual ramekins. If you don’t have a pastry bag, simply spoon the mousse into the cups, taking care to create a pleasing presentation.

Step Five: Garnish and Serve
For an extra touch of indulgence, you can top each mousse cup with an additional drizzle of dulce de leche, a light dusting of powdered sugar, or a sprinkle of finely chopped nuts. Alternatively, the mousse is perfectly delicious left unadorned. Serve immediately to enjoy its freshest texture, or chill it for later enjoyment. If you used cornstarch, the mousse can be stored in the refrigerator for up to 24 hours before serving, maintaining its delightful consistency.

Hint: No pastry bag? No problem! A quick and easy workaround is to transfer the mousse mixture into a sturdy plastic storage bag (like a Ziploc). Snip off one of the bottom corners, and voila! You have an instant, disposable piping bag for neat and professional-looking portions.

Storing Leftover Dulce de Leche Mousse

Proper storage is key to enjoying your homemade dulce de leche mousse for longer. Leftovers will store quite well for up to 3 days in the refrigerator. However, for the absolute best flavor and texture, I highly recommend consuming the mousse within the first 24 hours after preparation.

It’s crucial to remember that if you plan on storing your mousse, you absolutely must include the optional cornstarch in the recipe. Cornstarch acts as a vital stabilizer, helping to maintain the mousse’s airy structure and preventing it from separating. If you chose to skip the cornstarch, it’s best to enjoy your dulce de leche mousse within 6-12 hours of making it. While it will still be safe to eat after this period, the whipped cream component will likely begin to “weep” or release liquid, and the mixture may lose its distinct mousse-like texture and separate.

To store, wrap individual dessert jars tightly with plastic wrap or transfer the mousse to an airtight container. This will protect it from absorbing refrigerator odors and help preserve its freshness.

Expert Tips for the Perfect Dulce de Leche Mousse

• Always Use Chilled Ingredients: Since heavy whipping cream is the foundational ingredient for this dulce de leche mousse, maintaining a cold temperature is absolutely critical. Heavy cream whips most effectively and achieves maximum volume when it is thoroughly chilled. For an even better result, consider chilling your mixing bowl and even the dulce de leche in advance. A cold environment helps stabilize the fat in the cream, leading to a quicker and more stable mousse.
• Understanding “Soft Peaks”: If you’re familiar with making homemade whipped cream, you’ve likely encountered the terms “soft peaks” and “stiff peaks.” For this specific dulce de leche mousse recipe, the goal is to achieve soft peaks. Unlike traditional whipped cream, the addition of dulce de leche will prevent the mixture from reaching stiff or firm peaks, which is perfectly fine. When you lift the whisk attachment from the mousse mixture, a small, gentle peak should form that curls over slightly but still holds its shape. This indicates the ideal airy yet stable consistency.
• Embrace Your Electric Mixer: While the idea of whisking this by hand might sound like a rustic culinary adventure, I assure you, it’s an incredibly strenuous task that most of us would rather avoid! Whipping cream to the correct consistency by hand requires significant physical effort and time. I strongly recommend using an electric hand mixer or a stand mixer equipped with a whisk attachment. This will dramatically cut down on preparation time and save your arm strength, ensuring a beautifully consistent mousse every time.
• Don’t Over-Whip: While you want soft peaks, be careful not to over-whip the mixture, especially if you’re not using cornstarch. Over-whipped cream can become grainy or even start to separate into butter and buttermilk. Keep a close eye on the consistency as you mix.
• Taste and Adjust: Before serving, always taste your mousse. Depending on the sweetness of your dulce de leche and your personal preference, you might want to add a tiny pinch of salt (to enhance caramel flavor) or a splash of vanilla extract for added depth.

Delicious Variations for Your Mousse Adventure

This simple mousse base is incredibly versatile! Once you’ve mastered the classic dulce de leche version, feel free to experiment with these delightful variations:

• Peanut Butter Mousse: While I haven’t personally tested this specific variation yet, based on the thick and creamy consistency of most peanut butters, I believe it would work exceptionally well when substituted for dulce de leche. Imagine a rich, nutty mousse – a dream for peanut butter lovers! Opt for a smooth, creamy peanut butter for the best results.
• Cookie Butter Mousse: Similar to peanut butter, Biscoff cookie butter (or any other brand of speculoos spread) boasts a wonderfully thick and spreadable consistency. This makes it an excellent candidate for replacing dulce de leche in this recipe, promising a spiced, caramelized biscuit-flavored mousse that’s truly unique and irresistible.
• Nutella Mousse: I have actually tested this variation by substituting Nutella for dulce de leche, and the results were undeniably delicious! However, I found the consistency to be a bit thinner than the dulce de leche version. My hypothesis is that chilling the Nutella beforehand could lead to a thicker, more stable mousse. I plan to re-test this variation with pre-chilled Nutella and will be sure to update the recipe with the best method for a perfectly thick Nutella mousse.
• Salted Caramel Mousse: For a sophisticated twist, add a pinch of sea salt (about ¼ to ½ teaspoon) to the heavy cream and dulce de leche mixture before whipping. The salt will beautifully enhance and balance the sweetness of the caramel, creating a more complex flavor profile.
• Coffee Dulce de Leche Mousse: Infuse your mousse with a subtle coffee kick by adding 1-2 teaspoons of instant espresso powder (dissolved in a tiny bit of hot water and cooled) to the mixture before whipping. This creates a delightful mocha-caramel fusion.

Frequently Asked Questions About Dulce de Leche Mousse

Explore More Easy Dessert Recipes

If you loved the simplicity and flavor of this Dulce de Leche Mousse, you’re in for a treat! Here are more of my favorite easy dessert recipes that require minimal effort but deliver maximum satisfaction:

• Homemade Dulce de Leche Ice Cream: A creamy, dreamy delight for dulce de leche aficionados.
• Lazy Cheesecake Salad: All the flavors of cheesecake in a refreshingly easy, no-bake salad format.
• No Bake Peanut Butter Bars: A classic, crowd-pleasing dessert that comes together in minutes.
• Berry Cheesecake Salad: A vibrant and fruity twist on the cheesecake salad, perfect for summer.
• Chocolate Wafer Icebox Cake (Zebra Cake): Layers of chocolate and cream create a stunning and simple dessert.

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