Chill your mixing bowl and whisk attachment in the freezer for 15-20 minutes.

Pour the cold heavy whipping cream into the mixing bowl and whip until stiff peaks form, about 3-5 minutes.

If needed, warm the dulce de leche for 10-15 seconds. Then mix with vanilla extract and salt until smooth.

Gently fold one-third of the whipped cream into the dulce de leche mixture, then fold in the remaining cream until no streaks remain.

Spoon the mousse mixture into serving containers, cover, and refrigerate for at least 2-3 hours.

Garnish with chocolate shavings, caramel drizzle, or a dollop of whipped cream before serving.