There is something magical about chocolate mousse and when you add dulce de leche or caramel with it, you bring your senses to the next level of divine sweetness.
This is an adaptation from one of my favorite cookbooks ” Seasonal Southwest Cooking” by Barbara Pool Fenzl. In her book she uses store-bought dulce de leche, 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 and the sweetness will coat it and relieve the pain. Once solidified we would spread it over a marble counter, sliced it into cubes, and let it cool off. Heaven.
- 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.
I am a big fan of chocolate mousse and am known to have indulged a couple of times too many. This dessert is rich in flavor and in my book, a must-do. Serve it on small cups.
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What are you making for the upcoming holidays.?
Dulce de Leche Chocolate Mousse
- 4 hrs 15 mins total
- 15 mins prep
- 4 hrs Cooling
- serves 6 people
1 ½ cups whole milk
1 1/2 cup home-made Dulce de Leche (recipe below) or 1 (13 1/2 ounces) can dulce de leche
6 ounces bittersweet (72% +) dark chocolate, finely chopped
1 cup heavy cream
whipped cream optional
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.
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
Cookbook, Chocolate and Glasses used for this recipe
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