Ingredients
Equipment
Method
Preparation Steps:
- In a heavy-bottomed saucepan, combine 4 cups of whole milk, 1 cup of sugar, and 1 teaspoon of baking soda. Cook over medium heat, stirring constantly until the sugar is dissolved. Reduce the heat to low and continue to cook, stirring frequently, for about 1 to 1.5 hours, until the mixture thickens and turns a caramel color. Remove from heat and stir in 1 teaspoon of vanilla. Let it cool before using.
- Place 6 ounces of finely chopped bittersweet chocolate in a heatproof bowl. Melt the chocolate using a double boiler or microwave in short bursts, stirring in between, until smooth. Allow it to cool slightly.
- In a mixing bowl, combine the cooled dulce de leche with the melted chocolate. Stir well until fully incorporated, creating a silky mixture.
- In another bowl, whip 1 cup of heavy cream until soft peaks form. Be careful not to overwhip; you want it fluffy but not grainy.
- Gently fold the whipped cream into the chocolate-dulce de leche mixture using a spatula. Start by adding a small amount of whipped cream to lighten the mixture, then fold in the rest until no white streaks remain.
- Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set. Serve with a dollop of whipped cream if desired for an extra touch of elegance.
Notes
- Make the dulce de leche a day ahead to save time.
- For a different flavor, try adding a pinch of cinnamon or nutmeg.
- Store leftovers in an airtight container in the fridge for up to three days.