Neapolitan Mousse

Makes 10
Prep 30 m
Chill 60 m



  1. 1 of 6 Prepare chocolate mousse according to package directions. Fold in chocolate syrup. Set the mousse aside in the refrigerator.
  2. 2 of 6 Combine 1 cup of the raspberries and the confectioners sugar in a food processor or blender. Whirl until pureed. Strain through fine sieve into bowl to remove seeds.
  3. 3 of 6 Prepare instant vanilla mousse according to package directions. Divide in half. Fold raspberry puree into one of the halves.
  4. 4 of 6 Equally divide chocolate mousse among ten 8-ounce glass dessert dishes, about a scant 1/3 cup mousse each. Arrange 1/2 cup of the remaining raspberries, dividing equally, among the dessert dishes.
  5. 5 of 6 Equally divide raspberry-vanilla mousse among the dishes. Spoon in remaining 1/2 cup of raspberries, dividing equally among dishes.
  6. 6 of 6 Equally divide remaining plain vanilla mousse among the dishes. Refrigerate 1 hour before serving. Garnish with additional berries if desired. Makes 10 servings.
Nutrition Information for Neapolitan Mousse
Servings Per Recipe: 10
Per Serving: