Dulce De Leche Mousse with Caramel Popcorn

1hr 20m
Preparation/cooking time: ca. 20m + Refrigerate: ca. 60m

For 4 people

Nutritional Information

Contains 533 Kcal, 5g Protein, 52g Carbohydrates, 33g Fat


  • 30 g salted popcorn
  • 0.25 tsp. sea salt
  • 3.5 dl full cream
  • 80 g sugar
  • 1 bag Betty Bossi Mousse Création (ca. 50 g)
  • 2 tbsp. water
  • 100 g dulce de leche (caramelized sauce)

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  • In a bowl, combine the mousse powder and water until the powder has dissolved. Stir in the dulce de leche and Fleur de Sel. Whip the cream until stiff and gradually fold in, chill for at least 1 hour.
  • Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, add the popcorn, mix, divide onto a sheet of baking paper, allow to cool.
  • Arrange the mousse on plates. Roughly chop ¼ of the popcorn and scatter over. Serve the remaining popcorn alongside.
  • Instead of caramel popcorn, use ready-made chocolate popcorn.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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