10-minute Neapolitan Mousse
What I love about 10-Minute Neapolitan Mousse
Check out these adorable 10-Minute Neapolitan Mousses! As much as I love classic chocolate mousse, I recently decided to mix things up with a few new flavours—and I’m so glad I did. First off, the strawberry mousse turned out to be absolutely delicious and might even be my new favourite. When layered with rich chocolate and creamy vanilla, it creates a perfectly balanced trio of flavours.
Even better, you can whip these up in just 10 minutes using only five simple ingredients. What’s more, there’s no gelatin required! I’m always a fan of desserts that are both quick and easy, and this one ticks all the boxes. Plus, serving them in small jars not only highlights those gorgeous layers but also makes them ideal for entertaining. If you’re hosting a dinner party, these mousses are a total win—no need for scooping or plating. Just hand out the jars and enjoy!
To finish, top each one with a sprinkle of chocolate shavings and pop them in the fridge for 30 minutes to get that perfect mousse texture. In a rush? You can serve them right away too—they’ll still taste amazing
Recipe Notes
A few things to keep in mind:
- Whipping cream – You will need full-fat whipping cream to make the mousse. If the cream is not full-fat it will not whip, so thats very important!
- Strawberries – Make sure you are using fresh strawberries so that they don’t have extra moisture like frozen ones do. We don’t want to weigh down the mousse too much, so fresh strawberries work best!
- Cocoa powder – Any type of cocoa powder works for this recipe. I used dutch-processed cocoa powder because that is what I had on hand. Make sure your cocoa powder is sifted before it is added to the mousse so that no chunks transfer to the mousse.
FAQ:
You can serve it right away if you like a lighter texture. For a more “mousse-like” firmer set, refrigerate for about 30 minutes.
I recommend using fresh strawberries, instead of frozen, as frozen strawberries will hold extra moisture. This extra moisture will affect the overall texture of the mousse as the strawberries thaw.
Any leftovers, when stored covered in the fridge will last for up to 2 days. As time goes on, the whipped cream can begin to deflate and cause a liquid to build up. They’re best enjoyed the day that they are prepared.
If the cream is too warm or not full-fat it may not whip up to stiff peaks. Make sure the cream is cold, the bowl is cold and be sure to use full-fat whipping cream. Also, don’t over-whip — once stiff peaks form, stop. If you don’t stop whipping it will turn into butter sooner or later!
10-Minute Neapolitan Mousse
Equipment
- 6 Small Jars
- 1 Mini Food Processor or Blender
- 1 Stand Mixer or Hand Mixer
Ingredients
- 2 cups heavy whipping cream cold
- 1/2 cup powdered sugar sifted
- 1 cup fresh strawberries hulled
- 1 1/2 tsp pure vanilla extract divided
- 1 tbsp cocoa powder sifted
- chocolate shavings for garnishing, optional
Instructions
- Prepare 6 mini jars and set them aside.
- Make the strawberry puree: in a small food processor blend the strawberries on high until they are completely broken down and no chunks remain. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cold whipping cream on medium-high speed until stiff peaks form.
- Add the powdered sugar and 1 tsp of vanilla extract and mix again until combined.
- Divide the whipped cream evenly into 3 small mixing bowls.
- Add the prepared strawberry puree to one of the three bowls, 1 tbsp cocoa powder to another bowl and the remaining 1/2 tsp of vanilla extract to the third remaining bowl.
- Whisk each bowl until all of the ingredients are evenly combined.
- Evenly distribute the chocolate mousse into the bottoms of all 6 jars. Next, layer the vanilla mousse on top. Lastly, top all of the jars off with the strawberry mousse.
- Garnish with shaved chocolate and serve right away or chill for 30 minutes for a more mousse-like texture.
- Enjoy!
