Description
Elevate your dessert game with this Dulce de Leche Mousse Cake! Featuring layers of silky dulce de leche mousse and a creamy, tangy base, this dessert is light, indulgent, and full of caramel-like richness. Perfect for special occasions or just when you want to treat yourself, this recipe is easy to make yet tastes absolutely divine.
Ingredients
For the Mousse:
- 390g (13.4 oz) dulce de leche (or tinned caramel)
- 250g (9 oz) full-fat cream cheese, softened
- Pinch of salt
- 240ml (1 cup) double cream (heavy cream), chilled
Optional Additions:
- Crushed digestive biscuits for a base layer
- Warm dulce de leche for drizzling
- Grated dark chocolate or cocoa powder for garnish
- Crushed nuts (e.g., hazelnuts, pecans) for topping
Instructions
- Prepare the Mousse Base:
- In a large mixing bowl, combine the dulce de leche, softened cream cheese, and a pinch of salt. Beat with a hand or stand mixer until the mixture is smooth and creamy.
- Whip the Cream:
- In a separate chilled bowl, whip the double cream until soft peaks form (about 3–4 minutes).
- Fold the Cream:
- Gently fold the whipped cream into the dulce de leche mixture. Continue folding until the mousse thickens and forms visible trails when lifted with a whisk.
- Assemble the Cake:
- Spoon the mousse mixture into a 9-inch springform pan. Smooth the top with a spatula for an even layer.
- If adding a biscuit base, press the crushed biscuit and melted butter mixture into the bottom of the pan before adding the mousse.
- Chill:
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the mousse to set completely.
- Optional Garnishing:
- Before serving, drizzle warm dulce de leche over the top, add grated chocolate or cocoa powder, and sprinkle with crushed nuts for added texture and flavor.
- Serve:
- Remove the springform pan and slice the mousse cake. Serve chilled and enjoy!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-bake
- Cuisine: Latin American-inspired