By Food & Wine
Gianduja Mousse Nutella Mousse
As if the chocolate-hazelnut spread Nutella isn't delicious enough straight off the spoon, Grace Parisi, Food & Wine's Senior Recipe Developer, folds in whipped cream and crème fraîche to create a truly decadent (and ridiculously easy) mousse.
1/2 cup chocolate-hazelnut paste, such as Nutella
1/4 cup crème fraîche
1 1/2 teaspoons brandy or hazelnut liqueur
1/2 cup heavy cream
Chocolate wafer cookies, for serving
1. In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy 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.
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You can substitute an equal amount of fresh blueberries for the blackberries; be sure to rinse and dry them thoroughly before scattering over the batter.
Yellow cornmeal produces a dessert that has a rich, golden color, but you could use white cornmeal instead.