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Neapolitan Mousse

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Ingredients You'll Need

Chocolate Mousse:
8 oz semi sweet chocolate
1 1/2 cups heavy cream
4 egg yolks
1/8 cup granulated sugar
3 egg whites
1/4 cup granulated sugar
White Chocolate Mousse:
8 oz white chocolate
1 1/2 cups heavy cream
4 egg yolks
1/8 cup granulated sugar
3 egg whites
1/4 cup granulated sugar
Strawberry Mousse:
1 tsp gelatin
8 1/2 oz of strawberry puree (room temp)
4 tbl of powdered sugar
juice of lemon
7 egg whites
4 oz granulated sugar
2 tbl cold water
12 1/2 oz heavy cream


Chocolate Mousse: Melt the chocolate over a double boiler, keep warm.

Whip the heavy cream to soft peaks, keep chilled.

Whisk the egg yolks and the first amount of granulated sugar over a double boiler and heat until the sugar dissolves (approximately 115 degrees).

Transfer the yolks to an electric mixer with a whip attachment. Whip the yolks on high speed until 3x's the original volume, light in color and holds ribbon.

When the yolks are close to finish; start whisking the egg whites with the second amount of granulated sugar. Whip to a firm peak.

When the entire mise en place is ready, fold the warm chocolate into the egg yolk base.

Fold in the egg whites.

Fold in the heavy cream.

Strawberry Mousse: Sprinkle the gelatin into a bowl containing 1 tbl of cold water.

Combine the fruit puree, powdered sugar, and the lemon juice in a large bowl. Whisk until well blended.

Prepare a Swiss meringue. Put granulated sugar and egg whites in bowl over double boiler and heat until sugar dissolves. Transfer to electric mixer and whip to stiff peaks.

Dissolve the gelatin over a double boiler. Whisk gelatin into fruit puree.

Whip heavy cream in mixer to stiff peaks.

Transfer the meringue to a large bowl. Fold the puree into meringue.

Carefully fold heavy cream in mixture

For the vanilla mousse, do the same that you did for dark chocolate, but just substitute with white chocolate chips.

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