Dulce de leche mousse

This is such a classic in my country, Chile, they sell it at the supermarket right next to the yogurts, is something that our mothers would send in the lunch box, this a homemade version, delicious.


Dulce de leche mousse
5 cups of mousse,  I did 10 ramekins with 1/2 cup each
Ingredients:

• 1 can evaporated milk chilled all night
• 1 pound of dulce de leche, I used the canned dulce de leche caramel, La Lechera brand available at Latin markets
• 1/2 cup whipping cream
• 1 envelope unflavored gelatin
• 1 cup bittersweet chocolate chopped

Directions:

1. In a large bowl put the evaporated milk and beat with a hand or stand mixer on high speed until thickened, about 4-6 minutes depending on the power of the mixer, 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.
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 not sure) to the mixture and beat for 1 minute.
4. Spoon mixture into individual ramekins and refrigerate for at least 1 hour.
5. Melt the chopped chocolate in microwave for 45 seconds, remove and stir for 1 minute, if not already melted, continue heating in 20 seconds and stir for 1 minutes each time, when this all melted spoon on top of each well ramekin to cover the mouse. Refrigerate 10 minutes and serve.
6. Delicious!

Recipe adapted from Sansabor