Gianduja Mousse Recipe

Gianduja Mousse Recipe

How To Make Gianduja Mousse

With its combination of chocolate and hazelnut, this gianduja mousse is fluffy, rich, and is even great as a filling for ice cream sandwiches.

Preparation: 30 minutes
Total: 30 minutes



  • ½cupchocolate-hazelnut paste
  • ¼cupCrème fraiche
  • tspbrandy,or hazelnut liqueur
  • ½cupheavy cream
  • chocolate wafer cookies


  1. In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form.

  2. 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.

  3. Serve with the chocolate wafer cookies.


  • Calories: 237.47kcal
  • Fat: 20.26g
  • Saturated Fat: 12.30g
  • Monounsaturated Fat: 6.04g
  • Polyunsaturated Fat: 0.74g
  • Carbohydrates: 15.05g
  • Fiber: 1.28g
  • Sugar: 13.02g
  • Protein: 1.81g
  • Cholesterol: 48.04mg
  • Sodium: 20.28mg
  • Calcium: 41.66mg
  • Potassium: 121.02mg
  • Iron: 0.71mg
  • Vitamin A: 146.91µg
  • Vitamin C: 0.30mg
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