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.
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
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.