RECIPE

© Frances Janisch

Gianduja Mousse

• Recipe by Grace Parisi

star ingredient: chocolate-hazelnut paste
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.

• Fast
• Make-Ahead
• Vegetarian

Ingredients

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

Directions

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.