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Neapolitan Mousse Cake

Freshly prepared Neapolitan Mousse Cake slice on white plate
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This Neapolitan Mousse Cake layers creamy chocolate, vanilla, and strawberry mousses into a light and indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 200g digestive biscuits, crushed
  • 100g unsalted butter, melted
  • 200g dark chocolate, chopped
  • 200g white chocolate, chopped
  • 200g strawberries, pureed
  • 600ml heavy cream, divided
  • 150g granulated sugar
  • 3 tsp gelatin powder
  • 3 tbsp cold water
  • 1 tsp vanilla extract

Instructions

  1. Prepare the base by mixing crushed digestive biscuits with melted butter. Press mixture into the base of a 9-inch springform pan. Chill for 30 minutes.
  2. Soften gelatin in cold water for 5 minutes.
  3. Heat 200ml heavy cream with half the sugar until hot but not boiling. Remove from heat and dissolve gelatin into the cream mixture.
  4. Divide gelatin cream mixture into three equal parts.
  5. For chocolate mousse: Melt dark chocolate and fold into one gelatin mixture portion. Whip 133ml heavy cream to soft peaks and fold into chocolate mixture.
  6. For vanilla mousse: Melt white chocolate and add vanilla extract, fold into second gelatin mixture portion. Whip 133ml heavy cream and fold in.
  7. For strawberry mousse: Heat strawberry puree gently and stir into remaining gelatin mixture portion. Whip 133ml heavy cream and fold in.
  8. Layer the chocolate mousse over the chilled base and refrigerate for 30 minutes to set.
  9. Next, add the vanilla mousse layer and chill another 30 minutes.
  10. Finally, add the strawberry mousse layer and refrigerate for at least 4 hours or overnight until fully set.
  11. Carefully remove the springform pan, slice, and serve chilled.

Notes

For an extra touch, garnish with fresh strawberries and chocolate shavings before serving.

Find it online: https://milabites.com/neapolitan-mousse-cake/