Neapolitan Mousse Cake Recipe

Recipe Summary

Ingredients

• 4 cups heavy whipping cream, divided
• 1 cup semi-sweet chocolate chips
• 1 tablespoon unflavored gelatin, divided
• 1/2 cup cold water, divided
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup strawberry puree
• 1 tablespoon lemon juice
• 4 egg yolks
• 1/4 cup powdered sugar
• Gold leaf for decoration (optional)

Instructions

1. Start by preparing the chocolate mousse layer. In a small bowl, sprinkle 1 teaspoon of gelatin over 2 tablespoons of cold water. Let it bloom for 5 minutes.
2. In a heatproof bowl, melt the chocolate chips over a double boiler until smooth. Remove from heat and let it cool slightly.
3. In a medium bowl, whip 1 1/3 cups of heavy cream until soft peaks form. Gently fold the melted chocolate into the whipped cream. Add the gelatin mixture and fold until well combined.
4. Pour the chocolate mousse into a 9-inch springform pan, spreading it evenly. Chill in the refrigerator for 30 minutes or until firm.
5. For the vanilla mousse, sprinkle another teaspoon of gelatin over 2 tablespoons of cold water and let it bloom.
6. In a small saucepan, combine 1/4 cup of sugar, egg yolks, and 1/4 cup of heavy cream. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract.
7. Whip another 1 1/3 cups of heavy cream until soft peaks form. Fold in the egg yolk mixture and gelatin. Pour the vanilla mousse over the chilled chocolate layer and refrigerate for another 30 minutes.
8. Finally, prepare the strawberry mousse. Bloom the remaining teaspoon of gelatin over 2 tablespoons of cold water.
9. In a medium saucepan, combine the strawberry puree, lemon juice, and remaining 1/4 cup of sugar. Bring to a simmer, then remove from heat. Stir in the gelatin until dissolved.
10. Whip the remaining heavy cream until soft peaks form. Fold in the strawberry mixture. Pour the strawberry mousse over the vanilla layer and refrigerate for at least 3 hours or overnight.
11. To make the chocolate glaze, melt 1 cup of chocolate chips with 1/4 cup of heavy cream over a double boiler. Stir until smooth and let it cool slightly.
12. Pour the chocolate glaze over the top of the chilled cake, letting it drip down the sides. Decorate with gold leaf if desired.
13. Carefully remove the springform ring and transfer the cake to a serving plate. Slice and serve in a sophisticated dining setting, and enjoy every layer of flavor and texture.

Helpful Tips & Variations

• Make-Ahead: The cake can be made a day in advance and stored in the refrigerator.
• Get Creative: Try different fruit purees for the strawberry mousse layer for new flavors.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Pairings & Complementary Dishes

This Neapolitan Mousse Cake pairs beautifully with a glass of chilled rosé or a hot cup of coffee. For a complete meal, serve after a light pasta dish like a Lemon Garlic Shrimp Pasta or a fresh Summer Salad.

Conclusion