Recipes Gianduja Mousse 5.0 (1,005) Add your rating & review 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. By Grace Parisi Updated on February 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 10 mins Total Time: 30 mins Yield: 4 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 Directions 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 Rate it Print