{"id":3165,"date":"2019-10-17T13:00:59","date_gmt":"2019-10-17T16:00:59","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3165"},"modified":"2019-10-16T17:09:17","modified_gmt":"2019-10-16T20:09:17","slug":"neapolitan-frozen-mousse","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/10\/17\/neapolitan-frozen-mousse\/","title":{"rendered":"Neapolitan Frozen Mousse"},"content":{"rendered":"<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div class=\"pol-sale-widget pol-sale-container-top\">\n<div class=\"pol-sale-widget-top\">\n<div class=\"pol-sale-widget-top-left\">\n<div class=\"pol-sale-widget-top-left-text\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<div class=\"pol-message-dialog\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">\u00bc cup powdered sugar<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons unsweetened cocoa powder<\/p>\n<p class=\"pol-message-dialog-text\">1 (16 ounce) container frozen light whipped dessert topping, thawed, divided<\/p>\n<p class=\"pol-message-dialog-text\">1 teaspoon vanilla<\/p>\n<p class=\"pol-message-dialog-text\">1\u00bd cups thawed frozen strawberries<\/p>\n<p class=\"pol-message-dialog-text\">1 tablespoon granulated sugar<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Line an 8&#215;4-inch loaf pan with a double layer of plastic wrap, leaving a 2-inch overhang on all sides.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Whisk together powdered sugar and cocoa powder in a large chilled bowl. Add 1 cup of the whipped topping, whisking until well mixed. Add another 1 cup of the whipped topping; fold together until no white streaks remain. Pour the chocolate mixture into the prepared pan, smoothing the surface. Freeze for about 15 minutes or just until the layer begins to set up.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Fold the vanilla into another 2 cups of the whipped topping in a clean bowl. Spread this mixture over the slightly frozen chocolate layer, smoothing the top. Freeze for 15 minutes more.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Combine strawberries and granulated sugar in a blender or food processor. Cover and blend or process until well mixed. Fold the strawberry mixture into the remaining whipped topping; spread over the vanilla layer. Loosely cover with the overhanging plastic wrap. Freeze for at least 4 hours or up to 24 hours or until firm.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">To serve, use the edges of the plastic wrap to lift the mousse out of the pan; place on a cutting board. Remove the plastic wrap. Using a thin sharp knife that&#8217;s been dipped in hot water, slice the mousse into 10 slices, each about \u00be inch thick. Wipe the knife dry after each cut.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/6443570.jpg\" alt=\"Neapolitan Frozen Mousse\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients \u00bc cup powdered sugar 2 tablespoons unsweetened cocoa powder 1 (16 ounce) container frozen light whipped dessert topping, thawed, divided 1 teaspoon vanilla 1\u00bd cups thawed frozen strawberries 1 tablespoon granulated sugar &nbsp; Preparation Line an 8&#215;4-inch loaf pan with a double layer of plastic wrap, leaving a 2-inch overhang on all sides. Whisk [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3165","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3165"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3165\/revisions"}],"predecessor-version":[{"id":3166,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3165\/revisions\/3166"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}