This Easy 3 Layer Neapolitan Mousse Cakes Recipe Is a Feast for the Eyes and Your Tastebuds
Everyone will flip over this twist on a classic treat, complete with fudgy brownies and berries!
This Neapolitan mousse cakes recipe is three layers of tasty goodness that will cure your sweet tooth in an instant. It has the sweetness of berries and the richness of a brownie bite. And we used coconut milk to add even more irresistible flavor.
To avoid a brownie batter splatter, try this genuis Woman’s World hack, which allows you to shield yourself and the counter by using a plastic storage container lid. Just cut two small X’s in the top of the lid, then slide the mixer’s attachments through the slits and attach them to the mixer’s body. The lid will act as a shield and keep the batter from getting on your clothes and counters.
We want to hear from you! Comment down below just how much you enjoyed this sweet treat. And if you simply can’t resist the combo of berries and brownies, check out these 5 recipes for chocolate-cherry brownies that are sure to satisfy.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (18.3 oz.) pkg. dark fudge brownie mix
- 1 egg
- ½ cup oil
- 4 ½ cups strawberries
- 2 Tbs. sugar
- 2 (.25 oz.) envs. unflavored gelatin
- ½ cup unsweetened coconut milk
- ½ tsp. coconut extract
- 3 cups thawed frozen whipped topping
- Red liquid food coloring (optional)
- ⅓ cup chocolate sauce, from 16-oz. btle.
Instructions
Heat oven to 350°F. Line rimmed baking sheet with parchment paper. Line 9” square baking pan with enough foil to overhang sides by 2”; coat with cooking spray. Prepare brownie mix according to package directions with egg, oil and ⅓ cup water. Transfer to pan. Bake until toothpick inserted in center comes out with moist crumbs clinging, 25–30 min. Let cool in pan on rack. Using foil, lift brownie from pan; remove foil.
Coat 6 (3”x2”) ring molds with cooking spray. Using rings, cut out 6 rounds from brownie, leaving them in rings. Transfer to baking sheet.
Reserve 1 cup strawberries. Trim remaining berries; quarter. In food processor, puree quartered berries and sugar. Using spoon, stir and push through strainer.
In small microwave-safe bowl, stir 2 Tbs. water into 1 env. gelatin; let stand until water is absorbed, about 5 min. Microwave 10–15 sec. until melted; stir in coconut milk and extract. Fold in 1 ½ cups whipped topping. Spread in molds. Chill until set, 30 min.
In microwave-safe bowl, stir 2 Tbs. water into remaining gelatin; let stand until absorbed, 5 min. Microwave 10–15 sec. until melted; stir in berry puree. Fold in remaining topping. If desired, tint with food coloring. Spread in molds. Chill until firm, 2 hrs. Trim and quarter remaining berries. Remove molds. Top with chocolate sauce and berries.
Nutrition
- Calories: 530 kcal
- Fat: 23 gram
- Saturated Fat: 10 gram
- Protein: 3 gram
- Carbohydrate: 80 gram
- Fiber: 2 gram
- Cholesterol: 20 mg
- Sugar: 62 gram
- Sodium: 190 mg
