Chill the heavy whipping cream in the refrigerator for at least 24 hours for the best whipped texture.

Using a cold mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form (2-3 minutes), then increase to high speed until stiff peaks form.

Warm the dulce de leche for 10-15 seconds in the microwave, then mix in the vanilla extract and a pinch of salt.

Fold one-third of the whipped cream into the dulce de leche mixture gently, then add the remaining whipped cream in two additions.

Spoon the mousse into serving glasses, cover, and refrigerate for 2-3 hours or until set.

Garnish with reserved whipped cream and optional toppings before serving.