In the last year or so, I have definitely found my love for hazelnuts. Seriously, where have those been all my life? Of course, to optimize hazelnuts, there must be chocolate. When I found the recipe for this gianduja (apparently means Nutella) mousse in Food & Wine magazine, it called to me to make it as soon as possible.
Unfortunately, “as soon as possible” was much longer than I had anticipated, because creme fraiche is nowhere to be found in my town. I could find it many miles away, but with the heat we’ve had I didn’t see it making it back home. Then, finally, when I wasn’t even looking for it, I found it somewhat locally and immediately tossed it into my cart.
The trouble I went through to find that one ingredient was the toughest part of this recipe. It’s quite the simple dessert to whip up. And it tastes so, so good.
The original recipe suggests serving it with chocolate wafer cookies. We had ours with hazelnut piroulline cookies. In addition, as the magazine suggested, we spread some of the mousse on a chocolate wafer cookie, and then topped that with another cookie. After a while in the freezer, we had our own little ice cream sandwiches. However you decide to serve this decadent dessert, I’m sure you’ll enjoy it.
- 1/2 cup Nutella
- 1/4 cup creme fraiche
- 1 & 1/2 teaspoons Frangelico (or brandy)
- 1/2 cup heavy cream
In a medium bowl, mix the Nutella, creme fraiche, and Frangelico at low speed of a hand mixer until smooth. Set aside.
In a separate bowl, beat the cream until firm peaks form. Fold the whipped cream into the Nutella mixture. Refrigerate for at least 20 minutes before serving.
Serve with chocolate wafer cookies or chocolate hazelnut rolled wafer cookies.
Recipe slightly adapted from Food and Wine.