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Recipe

Gianduia Mousse

Scott Phillips:

Servings: six.

The hazelnut butter in this quick-to-make, creamy mousse adds a bit of texture that’s a real palate pleaser. In addition to the serving suggestion below and my recipe for Profiteroles, try using this delicious mousse as a pie filling in your favorite graham cracker crust or tart crust; serve well chilled.

Ingredients

For the mousse:

  • 6 oz. bittersweet or semisweet chocolate, finely chopped
  • 1-1/2 cups heavy cream
  • 2/3 cup Hazelnut Butter, at room temperature
  • 2 tsp. pure vanilla extract

For the garnish:

  • 1/2 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • 2 Tbs. finely ground toasted hazelnuts (see the Hazelnut Butter recipe for toasting directions; grind the toasted nuts in a food processor)

Nutritional Information

      Calories (kcal) : 630
      Fat Calories (kcal): 530
      Fat (g): 59
      Saturated Fat (g): 24
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 26
      Cholesterol (mg): 110
      Sodium (mg): 35
      Carbohydrates (g): 26
      Fiber (g): 3
      Protein (g): 7

Preparation

To make the mousse:

  • In a 2-qt. metal bowl set over a saucepan of simmering water, melt the chocolate, stirring with a rubber spatula until the chocolate is completely smooth. In a separate small saucepan, heat 1/2 cup of the cream over medium heat to just below the boiling point. Remove the bowl of chocolate from the pan of water and wipe the bottom and sides dry. Pour the hot cream into the melted chocolate and stir together with the spatula until well blended. Add the hazelnut butter and stir until well combined. Stir in the 2 tsp. vanilla.
  • In a chilled mixing bowl, using chilled beaters, beat the remaining 1 cup cream until it holds soft peaks. With a rubber spatula, fold the whipped cream into the chocolate mixture in four batches, blending thoroughly after each addition. Pour the mousse into a 1-1/2 qt. soufflé dish or serving bowl, or into individual serving bowls or glasses. Cover with plastic wrap and refrigerate until set, at least 2 hours (or 1 hour if using it to fill profiteroles).

To make the garnish:

  • In a chilled mixing bowl with chilled beaters, beat the 1/2 cup cream until frothy. Add the 1/2 tsp. vanilla and continue beating until the cream holds soft peaks. Pipe or spoon the whipped cream on top of the mousse. Sprinkle the chopped hazlenuts over the whipped cream and serve.

Make Ahead Tips

This mousse is best when served within 6 hours of the time it’s made.

Reviews

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Reviews

  • sbernzweig | 03/16/2015

    I made a half recipe and, since I had a new jar of it, used Sur La Table Hazelnut Spread instead of hazelnut butter. Portioned out individual servings and found it to be just right after about an hour in the fridge.

  • Shootay | 12/26/2007

    Very good and easy. I used it in the profiterole recipe, and it was very good. Thanks for noting my comments and correcting the recipe.

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