Best Gianduja Mousse Recipes

GIANDUJA MOUSSE

Steps:

• Place both chocolates in a heat-proof bowl; set over a pan of simmering water. Stir occasionally until completely melted. Remove from heat; set aside in a warm place.
• Place cream in the bowl of an electric mixer fitted with whisk attachment; whip until soft peaks form. Transfer to a medium bowl. Cover; chill. Wash and dry mixer bowl.
• Place the egg yolks in the mixer bowl, and whip on medium speed until pale yellow, 4 to 5 minutes.
• Place sugar, corn syrup, and 1 tablespoon water in a small, shallow saucepan set over medium-high heat. Attach a candy thermometer to side of pan, and cook until sugar syrup reaches soft-ball stage (238 degrees).
• Increase mixer speed to high; pour sugar syrup down side of bowl; continue mixing on high 5 seconds. Reduce speed to medium; mix until bottom of bowl is warm to the touch. Quickly whisk egg mixture into chocolate. Whisk in one-third of chilled whipped cream; gently fold in remainder. Cover with plastic, and chill until set, about 2 hours.

GIANDUJA MOUSSE

Steps:

• • Melt both chocolates. • Hand whip the cream to soft peaks. • Bring milk to a boil and then add the gelatin. • Mix the chocolate and the milk together. The chocolate should be hot. • Add the pate a bombe to the whipped cream and whisk. • The mix should be at 96 before you fold in whipped cream.

GIANDUJA MOUSSE

Steps:

• In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche 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.

GIANDUJA MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees F. Butter the bottom and side of a 10-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a small bowl, stir together crushed vanilla wafers and hazelnuts. Stir in the melted butter. Press mixture onto the bottom of the foil-wrapped pan. Set aside.
• Prepare Hazelnut Butter; set aside. In a large saucepan, combine bittersweet chocolate and milk chocolate. Cook and stir over low heat until melted. Remove from heat. Stir in the nut butter and chocolate-hazelnut spread.
• In a very large bowl, beat eggs with an electric mixer on medium speed until frothy. Gradually add sugar, beating on medium-high speed until mixture is thick, pale, and holds a slowly dissolved ribbon when beaters are lifted. (This will take about 5 minutes in a heavy-duty mixer and about 9 minutes with a handheld mixer.) Pour chocolate mixture into egg mixture; stir gently to combine.
• In a medium bowl, beat whipping cream on medium-high speed until soft peaks form (tips curl). Gently fold whipped cream into chocolate mixture. Pour over crust, spreading evenly.
• Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan. Bake for 1-1/4 hours. Turn off oven; let cake stand in oven with door closed for 45 minutes.
• Remove springform pan from water. Cool in pan on a wire rack for 2 hours. Using a small sharp knife, loosen edge of cake from side of pan. Remove foil. Cover and chill for 6 to 24 hours.
• Let stand at room temperature for 30 minutes before serving. Remove side of springform pan. If desired, sprinkle cake with cocoa powder and serve with whipped cream. Makes 12 servings.
• Place toasted hazelnuts (filberts) in a food processor. Cover and process until a paste forms. Add cooking oil. Cover and process with on/off pulses until combined.