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Dulce De Leche Mousse with Brownies

Aug-31-2016
Sreemoyee Bhattacharjee
30 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Dulce De Leche Mousse with Brownies RECIPE

This indulgent rich dulce de leche is home made, mixed with cream to form a mousse on a gorgeous brownie base.

Recipe Tags

  • Non-veg
  • Medium
  • Kids Recipes
  • French
  • Simmering
  • Pressure Cook
  • Steaming
  • Chilling
  • Dessert

Ingredients Serving: 6

  1. Dulce de leche Ingredients:
  2. Milkmaid condensed milk (1 Tin)
  3. Water
  4. Cocoa Brownies Ingredients:
  5. Unsalted butter (140gm)
  6. Sugar - 1.25 cup
  7. Cocoa powder - 3/4th cup
  8. Vanilla extract - 1 tsp
  9. Eggs - 2
  10. Flour - 1/2 cup
  11. Baking powder - 1/4th tsp
  12. Salt - 1/4th tsp
  13. Yogurt - 1/2 cup
  14. Chocolate chips - 1/2 cup
  15. Mousse Ingredients:
  16. Whipping Cream - 1 cup
  17. Egg whites - 2
  18. Dulce de leche - 4 tbsp icing
  19. Sugar - 2 tbsp

Instructions

  1. Fill a pressure cooker (5 litre or 7 litre) with water. Then immerse the milkmaid tin in such a way that it is completely immersed and the water lever is 1.5 cm above it.
  2. Close the pressure cooker and cook on a high flame till 1 whistle blows. (It takes about 20 minutes to reach this stage.)
  3. Now lower the flame and cook for another 15 minutes. (If you hear another whistle at this stage, immediately turn off the flame.)
  4. Let the steam settle down, then carefully remove the tin. Let it cool completely, then open the can to get the delicious Dulce de leche.
  5. Melt the butter and pour it into a bowl, add the sugar and cocoa powder, mix it well.
  6. Now add the eggs to the above mixture along with the vanilla extract and whisk it till it is shiny. (This should take about 4-5 minutes.)
  7. Sift in the flour, salt and baking powder into the egg mixture and fold into it.
  8. Finally add the yogurt and chocolate chips into the batter. Pour it into a cake tin lined with parchment paper.
  9. Now in a pressure cooker, put a stand, fill it with very less water, put the moulds in and steam cook it by putting the lid without the whistle for 15-20 minutes. Let it cool and demould.
  10. Whip the whipping cream till it is fluffy. Then add the dulce de leche and whip again. Keep it aside.
  11. Whisk the egg whites and add the icing sugar. Continue whisking till hard peaks are formed, then fold it into the cream and let it chill.
  12. Take the dessert glasses, crumble the brownies and put in, then pour the mousse. Repeat this layer process and let it chill in the fridge.
  13. Serve it chilled.

Reviews (1)  

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Shambhavi Gupta
Sep-01-2016
Shambhavi Gupta   Sep-01-2016

What a delicious dessert :)

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