Triple-Chocolate Neapolitan Recipe

Triple-chocolate Neapolitan

  • serves 8
  • A little effort

Take indulgence to a whole new level with this decadent triple-chocolate treat. This recipe requires a little effort, but the results will definitely be worth it



  • flavourless oil such as groundnut or vegetable, for the tin
  • golden caster sugar 175g
  • egg whites 2
  • double cream 600ml pot
  • white chocolate 100g
  • milk chocolate 100g
  • 70% dark chocolate 100g 


  • Step 1

    Lightly oil then line a 900g loaf tin with a double layer of clingfilm, leaving overhanging edges. Put the caster sugar in a pan with 4 tbsp water and heat gently until the sugar has completely dissolved, then boil for 2 minutes.

  • Step 2

    Whisk the egg whites to firm peaks in a large bowl. When the syrup has boiled for 2 minutes, carefully pour it into the egg whites a little at a time, with the beaters still running. Whisk until it has all been mixed in. Beat for 2 minutes to cool. Softly whip the cream in another bowl. Fold the cream into the egg whites, then divide the mix into three.

  • Step 3

    Melt each type of chocolate separately and leave until cooled but still liquid. Mix each into a different bowl of the base mix so you have dark, milk and white chocolate mixes.

  • Step 4

    Tip the dark mix into the lined tin, level it, then freeze for 45 minutes until just firm. Keep the other mixes chilled in the fridge until you need them.

  • Step 5

    Spoon the milk chocolate mix over the dark chocolate, then level and freeze for another 45 minutes or until just firm.

  • Step 6

    Finish with the white chocolate layer and cover with clingfilm. Freeze for at least 6 hours or overnight before serving. Give it 20 minutes out of the freezer to soften a little before turning out to slice.

Nutritional Information

  • Kcals 668
  • Fat 53.5g
  • Carbs 44.3g
  • Fibre 0.8g
  • Protein 5g
  • Salt 0.15g