Gianduia Mousse

Gianduia Mousse
Photo by Scott Phillips:


  • 2 Tbs. finely ground toasted hazelnuts (see the Hazelnut Butter recipe for toasting directions; grind the toasted nuts in a food processor)
  • 2 tsp. pure vanilla extract
  • 6 oz. bittersweet or semisweet chocolate, finely chopped
  • 2/3 cup Hazelnut Butter, at room temperature
  • 1-½ cups heavy cream
  • ½ tsp. pure vanilla extract
  • ½ cup heavy cream

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 th...

View full recipe at Fine Cooking


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