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Gianduja Mousse
© Frances Janisch

Gianduja Mousse

  • ACTIVE: 10 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD

Star Ingredient: Chocolate-Hazelnut Paste

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.

  1. 1/2 cup chocolate-hazelnut paste, such as Nutella
  2. 1/4 cup crème fraîche
  3. 1 1/2 teaspoons brandy or hazelnut liqueur
  4. 1/2 cup heavy cream
  5. Chocolate wafer cookies, for serving
  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
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