You are here

Gianduja Mousse

admin's picture
Ingredients
  Chocolate hazelnut paste 1⁄2 Cup (8 tbs) (Such As Nutella)
  Creme fraiche 1⁄4 Cup (4 tbs)
  Brandy/Hazelnut liqueur 1 1⁄2 Teaspoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Chocolate wafer cookies 1 Cup (16 tbs) (For Serving)
Directions

In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the creme fraiche and brandy at low speed until smooth.
In another bowl, beat the heavy cream until firm peaks form.
Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain.
Spoon the mousse into small bowls and refrigerate for 20 minutes.

Recipe Summary

Course: 
Dessert
Method: 
Chilling

Rate It

Your rating: None
4.27059
Average: 4.3 (17 votes)