Gianduja Mousse

By barbaran

As if the chocolate-hazelnut spread gianduja isn't delicious enough straight off the spoon, I've 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(s) chocolate-hazelnut paste, such as Nutella
• 1/4 cup(s) crème fraîche
• 1.5 teaspoon(s) brandy or hazelnut liqueur
• 1/2 cup(s) heavy cream
• Chocolate wafer cookies, for serving

Details

Servings 1
Cooking time 30mins
Adapted from delish.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.