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Manjarate Dulce de Leche Mousse

A Chilean dessert.

  • Total Time: 30 minutes
  • Yield: 10


  • 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


  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
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 0 Minutes
  • Category: Dessert
  • Method: Chilled
  • Cuisine: Chilean


  • 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

Keywords: Dulce de Leche Mousse