Dulce de Leche Chocolate Mousse

Crafting dulce de leche at home is wonderfully simple but requires care and patience. The key is slow, gentle heat and constant attention to prevent scorching, which can impart an unpleasant bitterness. When prepared correctly, a smooth, golden caramel adds unparalleled depth to your mousse.

I love chocolate mousse, so it was only normal that I would try it with dulce de leche or caramel. The combination is wickedly sinful.

As I stood by the stove stirring, I had fond memories of my youth in Paris. My dad had an extreme sweet tooth, and no dessert ever went unnoticed. Growing up, we often made homemade caramel (dulce de leche) on weekends.

Of course, under the pretense that he had a sore throat, the sweetness would coat it and relieve the pain. That was his story, and he stuck with it all his life. Once solidified, we would spread it over a marble counter, slice it into cubes, and let it cool. It was heaven.

I am a big fan of chocolate mousse and have indulged too many times. This dessert is rich in flavor and, in my book, a must-do. Serve it in small cups; you will thank me later.

What are you making for the upcoming holidays?

How to make dulce de leche

With all my recipes, please assemble all the ingredients before starting cooking and baking. This recipe is divided into two parts: the first is making the homemade dulce de leche, and the second is creating the chocolate mousse.

It is easy to prepare; it just requires your undivided attention, as you do not want your leche to burn.

• Start with the homemade dulce de leche by stirring together the whole milk, sugar, and baking soda in a heavy saucepan.

• Bring to a boil over your stovetop, then reduce the heat and simmer uncovered until caramelized, a beautiful golden color, and the consistency has thickened to a sauce. Stir in the vanilla extract.

• Transfer to a bowl to cool down and get to room temperature.

Once cooled off, prepare your dulce de leche chocolate mousse.

• Heat the milk and the dulce de leche in a heavy medium saucepan, and stir until well blended. Add the chocolate and whisk until the chocolate is fully melted and the texture is smooth. Set aside and allow to cool.

• In a medium bowl, beat the heavy cream with an electric mixer until soft peaks form.

• Gently fold the beaten heavy cream into the cooled chocolate mixture.

• Divide into six decorative glasses and refrigerate until firm, about four hours.