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Neapolitan mousse
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Prep Time:
190 minutes
Cook Time:
5 minutes
Total Time:
195 minutes
Triple-layered mousse dessert bursting with chocolate, vanilla, and strawberry flavors. Perfect for prepping ahead.
Ingredients:
  • 252.50 gm thickened cream, whipped
  • 4 maraschino cherries, to serve
  • 100g dark chocolate, chopped
  • 249.99 gm thickened cream
  • 2.00 egg, separated
  • 60.00 gm caster sugar
  • 100g white chocolate, chopped
  • 4.40 gm vanilla extract
  • 2 gelatine leaves
  • 50g strawberries, hulled
  • 50g raspberries
  • 1 egg white
Instructions:
  • - Place dark chocolate in a microwave-safe bowl and microwave on MEDIUM (50%) for 1 to 2 minutes, stirring halfway through until smooth. Allow to cool for 10 minutes. - In a bowl, whisk cream until soft peaks form. In another bowl, whisk egg white until soft peaks form, then add sugar and whisk until glossy. - Add egg yolk and half of the whipped cream to the chocolate. Stir to combine. Gently fold in the remaining cream, followed by the egg white mixture. - Spoon the mixture into 4 x 1-cup-capacity glasses. Refrigerate for 2 hours until set.
  • Prepare the vanilla mousse by replacing dark chocolate with white chocolate and adding vanilla to the melted chocolate along with the egg yolk. Spoon the vanilla mousse over the chocolate mousse, then refrigerate for 2 hours or until set.
  • Prepare Strawberry Mousse: Soften gelatine in cold water for 5 minutes, then dissolve over low heat. Blend strawberries, raspberries, and sugar until smooth, strain, and mix in gelatine. Whip cream to soft peaks and beat egg white to soft peaks separately. Gently fold cream and egg white into berry mixture. Chill for 2 hours until set.
  • Transfer the whipped cream into a piping bag with a 1cm fluted nozzle. Pipe a rosette on top of each mousse and garnish with a cherry before serving.

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