A couple of weeks ago a friend of mine asked me if I had a recipe for dulce de leche mousse, and sadly the answer was no. I knew then I had to come up with one in the near future. And so I did. Being from Argentina I really had no choice. We do everything dulce de leche!
With the excuse that we are moving to a new apartment soon we had a get together with friends at home this past weekend. We wanted to say goodbye to our place the best way we knew how: surrounded by the people we love, having fun and eating good stuff. Everybody that had once seen the view from our window deserved to bid it farewell.
When I invite friends over I like to properly feed them. Because of space issues not everybody could be sitting down and having a proper meal, and it was never the idea anyway, so I came up with little things they could eat while standing.
I prepared mini spinach empanadas (recipe here: Spinach & Mozzarella Empanadas
), two different kind of quiche which I’ll share with you very soon, some charcuterie and hummus – that I ended up buying from the Lebanese shop down the street because I couldn’t find the ingredients on time to make it myself.
And then for dessert I made a dulce de leche mousse that I served in mini (plastic) shot glasses, some alfajores and small raspberry tarts. The idea of the mousse was perfect because it’s a real dessert and it can be portioned however you like or need depending on the occasion.
I made mini type cocktail servings, but you can go for a regular size portion using wine or champagne glasses for example, or the family version. One large bowl and into the fridge it goes! This is completely up to you and what use are you going to give your mousse!
Everybody loved the mousse and without knowing they were my guinea pigs for the night. The recipe past the test and is now ready for sharing. So thank you Beta for the inspiration!
40 mini servings or 12 regular size servings
Dulce de leche 240 g
Cream 150 g
Egg Whites 100 g (3 u)
Sugar 20 g
For the Decoration (optional)
And/or Chocolate chips
Prepare your "verrines" or glasses where you will be assembling the dessert. Wrap a tray (or cutting board, something flat that you can transport and move easily move around) with plastic wrap, and set the glasses on it. This will prevent them to move when being taken to the fridge etc.
Whip the cream until it forms soft peaks. Refrigerate.
Whisk the egg whites until there are no visible bubbles, and then add the sugar. Continue to whisk until the whites hold stiff peaks.
Now that you have all your elements you are ready to put together the actual mousse.
Whisk in 1/3 of the whipped cream to the dulce de leche and mix until they have properly integrated. Fold in the remaining 2/3 of the cream very gently, using a spatula (or a whisk if you feel comfortable enough). I insist on the "gently" because it's important not to break down the cream you have just whipped. It's what's going to make your mousse light, airy and voluminous. Back to the movement: fold in from the middle to the edge of the bowl.
Now you have to repeat the operation to incorporate the egg whites to your mixture. Same procedure: 1/3 first and then the rest! Gently. Very Gently.
Transfer onto a piping bag and pipe the dulce de leche mousse onto your prepared glasses. Try to evenly distribute it! If you don’t have a piping bag use spoons or an ice scream spoon to transfer the mousse. Needless to say that if you go for the family version then you simply need to transfer the mousse from the bowl to the serving plate of your choosing, no pipping bag necessary.
Refrigerate for at least 4 hours. This needs to be eaten cold, otherwise it won’t be as good. Trust me. Or try it out yourself. Wink.
For the Finishing Touches
Grate some dark chocolate over the mousse before serving. I added some chocolate chips, but they not essential. Completely up to you.