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Gianduja Mousse

12 cup nutella (a chocolate-hazelnut paste)
14 cup creme fraiche
1 12 teaspoons brandy (we used Brandy) or 1 12 teaspoons hazelnut-flavored liqueur (we used Brandy)
12 cup heavy cream
chocolate wafer cookie, for serving


In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the creme fraiche and brandy or hazelnut liqueur, 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.

Source: www.food.com