A classic dessert is given a new spin with the addition of gianduia. I like this best when the mousse is cold, the puffs are room temperature, and the sauce is warm. This recipe uses a bit less than a full recipe of Gianduia Mousse, but don’t worry about the leftovers: The extra mousse is delicious when eaten on its own, topped with a dollop of whipped cream.
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beautiful, the mousse is easy & very tasty (much like baci) the profiteroles don't hold super well... it is definitely best to serve right away
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