Chocolate mousse has long been celebrated as a quintessential French dessert for its light, airy texture and indulgent flavor. When paired with the rich, velvety sweetness of dulce de leche, it transforms into an extraordinary treat that delights every sense.
This combination marries the deep complexity of chocolate with the caramelized creaminess of dulce de leche, creating a truly luxurious experience.

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.
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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?
In this Article
- What is dulce de leche?
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- How to make dulce de leche
- Pro Tips:
- What dishes can you enjoy with this dulce de leche recipe?
- Variations and Substitutions
- How to store your homemade dulce de leche
- Frequently Asked Questions
- If you enjoy this delicious chocolate dulce de leche, check out these flavorful recipes:
- Dulce de Leche Chocolate Mousse
What is dulce de leche?
Dulce de leche is a caramelized, sweetened milk. Translated from Spanish, it literally means “candy made with milk.”
In my book, dulce de leche is a luscious liquid gold, creamy, sweet with a toffee flavor.
I made my own dulce de leche for this recipe; however, you can buy it already made at your supermarket. Either way, this recipe will be amazing.

Why you will love this recipe
Decadently delicious and the perfect holiday dessert.
Combines all the best flavors of fall in a small cup.
Chocolate mousse meets dulce de leche with an explosion of flavor.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Whole milk: do not substitute, as you do need the richness of the milk to create both the chocolate mousse and the dulce de leche.
Sugar: melts and gives the sweetness to this dessert.
Baking soda: stabilizer and acts as a thickening agent.
Vanilla: add a layer of flavor to your dulce de leche chocolate.
Bittersweet chocolate: 72% or higher, as you need the bold, rich flavor of the chocolate. Do NOT use milk chocolate, as it will not give you the same taste.
Heavy cream: To create your chocolate mousse.

Equipment Needed
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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.

Pro Tips:
- Use high-quality Belgian or Swiss chocolate. You cannot skimp here. The flavor is of the essence, and you want to use a good 72% and up dark chocolate, NOT milk chocolate. The bitterer, the better, as the dulce is quite sweet.
- Make homemade dulce de leche if you feel brave and have time; the result is unbelievable.
- Milk, do use whole, no substitutes.
What dishes can you enjoy with this dulce de leche recipe?
Due to its richness, this dessert can be enjoyed by itself as an afternoon snack or at the end of a fantastic French meal, such as fricassee chicken, morels, and wine or sole meuniere.
Going more International, enjoy it after chile rellenos or yellowfin tuna with spicy mango salsa.
Variations and Substitutions
If you do not want to make the dulce de leche from scratch with the milk and sugar, you can replace it with sweetened condensed milk by simmering your unopened store-bought can in a pan filled with water for 2-3 hours. In other words, the can acts as a pressure cooker, so the water keeps the temperature constant. Keep adding water to the pan as you want your can submerged at all times.
Remove from the water and allow to cool before opening up.
How to store your homemade dulce de leche
The unused portion of dulce de leche can be stored in an airtight container for up to two weeks.

Frequently Asked Questions
Is dulce de leche just sweetened condensed milk?
No, dulce de leche is not the same as sweetened condensed milk, but it is made by caramelizing sweetened condensed milk. Dulce de leche is a thick, rich, caramel-like sauce made by slowly heating sweetened condensed milk until the sugar caramelizes.
What is the difference between caramel and dulce de leche?
The main difference is that caramel is made from heated sugar, while dulce is made from slowly cooking milk and sugar.
Does boiling a can of condensed milk turn it into caramel?
Yes, boiling an unopened can of sweetened condensed milk will transform it into a rich, thick caramel, also known as dulce de leche.
If you enjoy this delicious chocolate dulce de leche, check out these flavorful recipes:

Dulce de Leche Chocolate Mousse

Ingredients
HOMEMADE DULCE DE LECHE
- 4 cups whole milk
- 1 ¼ cups sugar
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
DULCE DE LECHE CHOCOLATE MOUSSE
- 1 ½ cups whole milk
- 1 ½ cups Dulce de Leche, home-made Dulce de Leche (recipe above) or 1 (13 1/2 ounces) can dulce de leche
- 6 ounces bittersweet chocolate , (72% +) finely chopped
- 1 cup heavy cream
- whipped cream, optional
Instructions
PREPARATION FOR HOMEMADE DULCE DE LECHE
- Stir together the milk, sugar, and baking soda in a heavy 3 to 4 quarts saucepan. Bring to a boil, then reduce the heat and simmer uncovered, stirring occasionally, until caramelized, golden color, and thickened, about 1 ½ to 2 hours. After about 1 hour stir more often as milk caramelizes and burns. Stir in 1 teaspoon vanilla.
- Transfer to a bowl to cool
PREPARATION FOR DULCE DE LECHE CHOCOLATE MOUSSE
- In a heavy medium saucepan, heat the milk and the dulce de leche, stirring until well blended. Add the chocolate and whisk until chocolate is melted and the mixture is smooth. Allow to cool.
- In a medium bowl beat the heavy cream with an electric mixer until it forms soft peaks. Gently fold the heavy cream into the cooled chocolate mixture.
- Divide into 6 decorative glasses and refrigerate until firm, about 4 hours.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Cuisine: International
- Occasion: Thanksgiving, Christmas, New Year
- Season: Fall, Winter
Did you make this?
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Shubhangi
Dulce de leche is my fav and Dulce de Leche Chocolate Mousse looks absolutely delicious.
Giangi Townsend
Thank you so much, Dulce de Leche and Chocolate Mousse are my favorite and the two combined are a very divine combination and taste buds are super happy too.
Mayuri Patel
Two of my favorites in one recipe..chocolate and dulce de leche. Such an exquisite dessert to indulge in.