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
Ingredients
1 ½cupswhole milk1 ½ cups whole milk
1 ½cups Dulce de Lech1 1/2 cup home-made Dulce de Leche (recipe below) or 1 (13 1/2 ounces) can dulce de leche
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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.