Ingredients
Units
- 1 can (12 fluid oz.) of evaporated milk, chilled all night
- 1 pound (450 grams) of dulce de leche, I used the canned dulce de leche La Lechera brand available at Latin markets
- 1/2 cup heavy whipping cream
- 1 envelope unflavored gelatin
- 1 cup bittersweet chocolate chopped
Instructions
- In a large bowl, whip the evaporated milk with a hand or stand mixer on high speed until thickened, about 4-6 minutes, depending on the mixer’s power. The volume should increase at least twice.
- Add the dulce de leche and beat on low speed for 1 minute until fully incorporated. Add cream and beat on high speed for 2 minutes. Watch out for splashes.
- In a bowl, put the unflavored gelatin and cover with cold water, stir to wet all the gelatin and let stand for 1 minute, add half a cup of boiling water, and stir 1 minute until the gelatin is completely dissolved. Add the dissolved gelatin (can use a strainer if you are unsure) to the mixture and beat for 1 minute.
- Spoon mixture into individual ramekins and refrigerate for at least 1 hour.
- Melt the chopped chocolate in the microwave for 45 seconds, remove and stir for 1 minute. If not totally melted, continue heating for 20 seconds and stir for 1 minute each time. When melted, spoon on top of each mousse.
- Refrigerate for 10 minutes and serve.
- Prep Time: 30 minutes
- Cook Time: 0 Minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 317
- Sugar: 38 g
- Sodium: 98.4 mg
- Fat: 12.6 g
- Saturated Fat: 7.9 g
- Carbohydrates: 45.5 g
- Fiber: 1.6 g
- Protein: 7.9 g