If you’re craving a dessert that’s as dreamy in texture as it is rich in flavor, you’ve found it with this Dulce de Leche Cloud Mousse Recipe. Perfect for special occasions or a cozy night in, this mousse is all about that luscious, airy texture paired with the caramel sweetness of dulce de leche. You’ll love how it melts on your tongue, and I promise it’s way easier to whip up than you might expect!

A clear glass dessert cup stands on a short stem and holds a layered treat with five visible layers. At the bottom is a golden crumb layer with a slightly rough texture. Above that is a smooth, thick white cream layer. Next comes a pale yellow creamy layer, topped by a glossy brown caramel or sauce layer that slightly drips inside the glass. On top is a large swirl of white whipped cream with a soft texture, drizzled with caramel sauce and sprinkled with coarse salt. The background is softly blurred with warm light circles, and the surface beneath is white marble with a cinnamon stick and a spoon nearby. Photo taken with an iphone --ar 1:1 --v 7 — Dulce de Leche Cloud Mousse, caramel mousse recipe, airy dulce de leche dessert, easy caramel mousse, luscious dulce de leche dessert

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Why You’ll Love This Dulce de Leche Cloud Mousse Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

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Why You’ll Love This Dulce de Leche Cloud Mousse Recipe

This mousse hits that perfect sweet spot between light and indulgent. I love that it’s sophisticated enough for dinner parties but also simple enough for a last-minute treat when that sweet tooth calls. The dulce de leche lends just the right caramel warmth without overwhelming you, and the texture is like a fluffy cloud—pure magic in every bite.

Texture you want: Silky, airy mousse that’s soft yet stable enough to hold its shape.
Flavor that pops: Deep caramel notes from authentic dulce de leche make it uniquely addictive.
Everyday ingredients: Whipping cream, vanilla, and caramel goodness—nothing too fancy needed.
Works for any night: Fancy dessert for guests or a simple indulgence just for you.

Dulce de Leche Cloud Mousse Recipe - Recipe Image — Dulce de Leche Cloud Mousse, caramel mousse recipe, airy dulce de leche dessert, easy caramel mousse, luscious dulce de leche dessert

Ingredient Spotlight

Each ingredient in this Dulce de Leche Cloud Mousse Recipe plays a crucial role in nailing that perfect balance of flavor and texture. Choosing the right dulce de leche and fresh cream truly transforms the final dish—and if you swap carefully, you won’t lose any magic.

Dulce de Leche: Opt for a rich, creamy version with minimal additives for authentic caramel depth.
Heavy Whipping Cream: Use fresh, chilled cream to achieve the best volume and silkiness in your mousse.
Vanilla Extract: Pure vanilla extract brightens the caramel without overpowering it.

Seasonality & Sourcing

I usually find the best dulce de leche in Latin markets or high-quality grocery stores—check the label for simple ingredients, nothing too processed. Heavy cream is season-independent but always pick the freshest you can get, ideally local or organic if possible. Since the mousse is so creamy, freshness really shines through. Budget tip: quality dulce de leche can be pricey, but a little goes a long way here.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Begin by chilling your mixing bowl and beaters in the fridge. Cold tools help the heavy whipping cream whip up faster and fluffier. While you’re waiting, measure out your dulce de leche and vanilla extract so everything’s ready to go. One trap I’ve fallen into is starting with cream that’s too warm—your mousse won’t hold air well and will turn out dense. So chill wisely and keep your ingredients cold.

Step 2 — Cook & Build Flavor

Now, whip the chilled heavy cream on medium speed until soft peaks form—you’ll notice it starts to thicken but is still smooth and pillowy. Gently fold in the dulce de leche, vanilla, and salt, then continue whipping until the mixture is evenly fluffy. Be careful not to overbeat; the mousse should hold soft peaks but not get grainy or start turning into butter. If you go too far, just whisk in a bit more cream to rescue the texture.

Step 3 — Finish & Rest

After assembling the mousse in serving glasses, chill it for at least 30 minutes to let the flavors marry and the texture set up just right. If you’re topping it with stabilized whipped cream, add that right before serving to keep everything looking fresh and light. You’ll notice the mousse becomes even silkier with that short rest—a little patience goes a long way here.

Troubleshooting Dulce de Leche Cloud Mousse Recipe

If your mousse feels too dry or stiff, it’s likely overwhipped—gently folding in a bit more cream can bring back that cloudlike softness. If it’s bland, double-check your dulce de leche quality and don’t skip the pinch of sea salt, which wakes up the flavors beautifully. On the flip side, if it’s too soft or watery, the cream might have been too warm or underwhipped; next time, chill everything thoroughly and whip just until soft peaks form.

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Pro Tips

From my kitchen to yours, here’s what really makes a difference with this Dulce de Leche Cloud Mousse Recipe:

Heat control: Keep everything chilled to whip cream successfully and avoid melting the delicate mousse.
Timing window: Don’t overwhip! Soft peaks are your goal for that perfect cloud texture.
Make-ahead move: Prepare the mousse up to a day ahead and top with stabilized cream only before serving.
Avoid this pitfall: Skipping the pinch of sea salt can make your mousse taste flat instead of rich and complex.

Variations & Substitutions

Want to switch things up or cater to different diets? You can substitute coconut cream for a dairy-free twist, which whips well and pairs nicely with dulce de leche’s caramel flavors. For a lighter take, fold in some Greek yogurt, but keep in mind it’ll change the texture. For flavor, a touch of espresso powder or a sprinkle of cinnamon adds warmth, while swapping out vanilla extract for almond can give your mousse a unique spin.

Great Debates

Some folks wonder if stabilized whipped cream is necessary or if adding gelatin is better for mousse firmness. I find that for the Dulce de Leche Cloud Mousse Recipe, just using chilled heavy cream and a gentle hand produces an airy yet stable result perfect for most servings. Others debate dulce de leche from a can versus homemade—both work great, but homemade dulce de leche can give that extra fresh and buttery note if you’re up for the extra step.

Make-Ahead, Storage & Freezing

You can make this mousse up to 24 hours in advance—cover tightly with plastic wrap to prevent it from absorbing fridge odors. Keep chilled until serving, and add any garnishes or stabilized whipped cream just before you’re ready to enjoy. Freezing isn’t recommended because the airy texture collapses upon thawing, turning the mousse denser and less cloudlike.

Yield & Conversions

This recipe yields about 4 generous servings of luscious Dulce de Leche Cloud Mousse. To make more, just double the ingredients, but whip the cream in two batches for the best volume. For half the amount, simply halve the ingredients and use a smaller mixing bowl to keep whipping efficient. For metric conversions: 1 ½ cups heavy cream = 360ml; 1 cup dulce de leche = 320g.

Serving Ideas & Pairings

This mousse pairs beautifully with simple fresh berries to brighten the palate or a crisp cookie on the side for a contrasting crunch. Drizzling a bit more dulce de leche over the top or sprinkling with flaky sea salt elevates every spoonful. For a touch of decadence, add chocolate shavings or crushed caramel cookies—both echo the caramel notes and add texture.

FAQs

Can I use store-bought dulce de leche, or does it make a difference?

Absolutely! Store-bought dulce de leche works wonderfully as long as it’s good quality and not too runny. I’ve found that thicker dulce de leche helps the mousse hold its structure better.

How long does the Dulce de Leche Cloud Mousse last in the fridge?

It’s best eaten within 2 days of preparation for optimal texture and flavor. Keep it tightly covered to avoid it drying out or absorbing odors.

Can I make this mousse without a mixer?

You can, but whipping cream by hand takes effort and patience. Use a large bowl and a whisk, and be prepared to whisk briskly until you reach soft peaks—your arm will thank you!

What’s the best way to prevent overwhipping the cream?

Stop whipping as soon as you see soft, billowy peaks that hold their shape but still have a slight droop. It helps to pause and check frequently, especially towards the end.

Notes, Tools & Special Equipment

A large chilled metal mixing bowl and an electric hand mixer or stand mixer make whipping easier and more consistent for this Dulce de Leche Cloud Mousse Recipe. A rubber spatula helps gently fold ingredients without deflating the mousse. If you like the stabilized whipped cream garnish, a piping bag is handy but not necessary—spoons work just fine for dolloping too.

Printable Recipe 📖