Neapolitan Mousse
INGREDIENTS
- 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
DIRECTIONS
- 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.
