Gianduja Mousse


Star Ingredient: Chocolate-Hazelnut PasteAs 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. 

Gianduja Mousse
Photo: © Frances Janisch
Active Time:
10 mins
Total Time:
30 mins


  • 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


  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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