There is something magical about chocolate mousse, and when you add dulce de leche or caramel, you bring your senses to the next level of divine sweetness.

This is an adaptation of one of my favorite cookbooks, ” Seasonal Southwest Cooking” by Barbara Pool Fenzl.  She uses store-bought dulce de leche in her book, and I decided to make it homemade.

Dulce de leche or caramel is very easy to make. You just have to pay close attention that it does not burn or will take the burnt flavor and will not be pleasant. As I was standing by the stove stirring, it brought back some fond memories of my youth in Paris.

See, my dad had a very strong sweet tooth, and no dessert ever went by unnoticed. Growing up, often, during the weekend, we would make homemade caramel (dulce de leche) at home.

Of course, under the pretense that he had a sore throat, the sweetness would coat it and relieve the pain. Once solidified, we would spread it over a marble counter, slice it into cubes, and let it cool off. Heaven.

dulce de leche chocolate mousse


  • Use high-quality Belgian or Swiss chocolate. You cannot skimp here. The flavor is of the essence, and a good 72% and up dark chocolate, NOT milk chocolate, is what you want to use. The bitter the better as the dulce is quite sweet.
  • Do use homemade dulce de leche if you feel brave and have time, the result is unbelievable.
  • Milk, do use whole, no substitutes.

dulce de leche chocolate mousse

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

If you enjoy this dish, check out these flavorful recipes:

Marble Cakes

Pumpkin White Chocolate Souffle Cake

Meringues with Cocoa Powder

What are you making for the upcoming holidays.?


Equipment and ingredients used for this recipe

Dulce de Leche Chocolate Mousse

5 from 2 votes
dulce de leche chocolate mousse
Prep Time: 15 minutes
Cooling: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 people
There is something magical about chocolate mousse, and when you add dulce de leche or caramel, you bring your senses to the next level of divine sweetness


  • 1 ½ cups whole milk 1 ½ cups whole milk
  • 1 ½ cups Dulce de Lech 1 1/2 cup home-made Dulce de Leche (recipe below) or 1 (13 1/2 ounces) can dulce de leche
  • 6 ounces bittersweet chocolate 6 ounces bittersweet (72% +) dark chocolate, finely chopped
  • 1 cup heavy cream 1 cup heavy cream
  • whipped cream - optional whipped cream optional


  • 4 cups whole milk 4 cups whole milk
  • 1 ¼ cups sugar 1 ¼ cups sugar
  • ¼ teaspoon baking soda ¼ teaspoon baking soda
  • 1 teaspoon vanilla 1 teaspoon vanilla



  • 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.


  • 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


Calories: 601kcal | Carbohydrates: 69g | Protein: 10g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 78mg | Sodium: 160mg | Potassium: 486mg | Fiber: 2g | Sugar: 63g | Vitamin A: 960IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 2mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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