Gianduja Mousse

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Serve with the chocolate wafer cookies.
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