Gianduja Mousse

By BobD

As if the chocolate-hazelnut spread gianduja isn't delicious enough straight off the spoon, Grace Parisi has folded in whipped cream and crème fraîche to create a truly decadent (and ridiculously easy) mousse. For a supereasy ice cream sandwich, spoon the mousse between chocolate wafers and freeze overnight.

Ingredients

• 1/2 cup chocolate-hazelnut paste, such as Nutella
• 1/4 cup crème fraîche
• 1 1/2 teaspoons brandy or hazelnut liqueur
• 1/2 cup heavy cream
• Chocolate wafer cookies, for serving

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 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. 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