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Manjarate Dulce de Leche Mousse

Published: Apr 19, 2023 · Modified: Jun 12, 2025 by Pilar Hernandez · This post may contain affiliate links.

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Versión en español

In Chile, this dessert started as something you would buy to send to school. Manjarate is Dulce de Leche Mousse's commercial name, sold next to the jelly and yogurt at the supermarket. It's always served in small portions with a crust of dark chocolate on top.

My mother did not favor packing desserts besides fruit in my lunch box, so eating Manjarate (a play with the word Manjar = Dulce de Leche) was exceptional for me.

Dulce de Leche Mousse or ManjarateLiving abroad, Manjarate is something I miss, so I now make this homemade version. It's even better than the commercial one; it's fluffy and melts in your mouth with dulce de leche sweetness. The chocolate cover is a lovely crunchy compliment. I use dark chocolate to balance the dulce de leche, but you can use milk chocolate, too.

What brand of Dulce de Leche do you recommend?

This is an important question; the most traditional is a canned Dulce de Leche, La Lechera brand (made in Chile), Amazon-affiliated link. Easy to find in Latino markets in the USA, also available in Safeway and Walmart. I don’t recommend using Argentinian Dulce de Leche; they are very heavy on vanilla flavor and distracting for Chilean purposes.

La Lechera Dulce de Leche can Manjar en tarro

You may also like the recipe: Chilean Empolvados.

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Manjarate Dulce de Leche Mousse

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 0 Minutes
  • Total Time: 30 minutes
  • Yield: 10
  • Category: Dessert
  • Method: Chilled
  • Cuisine: Chilean
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Description

A Chilean dessert.


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
  • ½ cup heavy whipping cream
  • 1 envelope unflavored gelatin
  • 1 cup bittersweet chocolate chopped

Instructions

  1. 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.
  2. 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.
    Evaporated milk in bowl Evaporated milk whipped
  3. 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.
    With dulce de leche Whipped with cream
  4. Spoon mixture into individual ramekins and refrigerate for at least 1 hour.
    Manjarate in cups
  5. 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.
    Chocolate layer on top
  6. Refrigerate for 10 minutes and serve.
    Dulce De Leche Mousse or Manjarate Dulce De Leche Mousse or Manjarate

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

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Manjarate Dulce de Leche Mousse Pin

 

More Chilean Desserts

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    Chirimoya Alegre Dessert
  • Easy Baked Apples with Dulce de Leche
  • Easy Dulce de Leche Flan
  • Cinnamon Sorbet

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Daniela BM says

    January 02, 2021 at 3:19 am

    I love this recipe, it’s fast and delicious thanks for sharing it.

    Reply
    • Pilar Hernandez says

      January 02, 2021 at 2:16 pm

      I'm glad. Thanks for leaving a comment.

      Reply
  2. Olivia Arispe says

    July 16, 2018 at 2:46 am

    How much is 1 envelope of gelatin? One sheet of gelatin?

    Reply
    • Pilar Hernandez says

      July 16, 2018 at 7:44 am

      7 grams is 1 envelope of gelatin. I don't use sheets, I'm not familiar with the conversión.

      Reply
  3. melanie says

    January 15, 2018 at 9:42 pm

    Hola Pilar,
    Se pueden congelar?

    Reply
    • Pilar Hernandez says

      January 16, 2018 at 9:36 am

      No, en general los mousse se desinflan al descongelar... no lo recomiendo.

      Reply
  4. Liz says

    August 11, 2017 at 5:01 pm

    How much is 1 pound of dulce de leche? Would this be 1can full?
    Thanks

    Reply
    • Pilar Hernandez says

      August 12, 2017 at 4:48 pm

      Is a full can and 1/4 of the another one.

      Reply
  5. Lauren Testa says

    January 01, 2017 at 4:14 pm

    I chose to make the dulce de leche for an assignment in my Spanish class, and it was delicious. I really like trying new foods and making this was very enjoyable. I will definitely make this again.

    Reply
    • Pilar Hernandez says

      January 02, 2017 at 6:51 pm

      I'm so glad you like it. Thanks for coming back to share your opinion.

      Reply
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I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

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