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
Cooking:
Total: 30 minutes
Serves:
Ingredients
- ½cupchocolate-hazelnut paste
- ¼cupCrème fraiche
- 1½tspbrandy,or hazelnut liqueur
- ½cupheavy cream
- chocolate wafer cookies
Instructions
-
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.
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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.
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Serve with the chocolate wafer cookies.
Nutrition
- 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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