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    You are in: Home / Recipes / Gianduja Mousse Recipe
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    Gianduja Mousse

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Manami's Note:

    I think gianduja (soft g and pronounce the j.) Anyway, this is awesome, decadent, possibly a heart attack waiting to happen, or something else! I can't even begin to tell you, how great this stuff is. I have heard so much about nutella that I went & got an "over the top" recipe. This is another Grace Parisi "wonder" from the September 2007 edition of Food & Wine Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy or hazelnut liqueur, at low speed until smooth.
    2. 2
      In another bowl, beat the heavy cream until firm peaks form.
    3. 3
      Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain.
    4. 4
      Spoon the mousse into small bowls and refrigerate for 20 minutes.
    5. 5
      Serve with the chocolate wafer cookies.

    Ratings & Reviews:

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    Nutritional Facts for Gianduja Mousse

    Serving Size: 1 (56 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 359.3
     
    Calories from Fat 247
    68%
    Total Fat 27.5 g
    42%
    Saturated Fat 12.2 g
    61%
    Cholesterol 61.1 mg
    20%
    Sodium 32.1 mg
    1%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 20.3 g
    81%
    Protein 2.9 g
    5%

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