Best Gianduja Mousse Recipes

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GIANDUJA MOUSSE



Gianduja Mousse image

This chocolate-hazelnut mousse can be served alone with whipped cream, or used as filling for delicious cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 6

2 ounces best-quality unsweetened chocolate, roughly chopped
5 ounces Gianduja chocolate, roughly chopped
1 cup heavy cream
4 large egg yolks
1/4 cup sugar
1 tablespoon light corn syrup

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



GIANDUJA MOUSSE image

Categories     Chocolate     Dessert     No-Cook

Yield 2 Quarts

Number Of Ingredients 6

60 gr. Milk
245 gr. Gianduja Chocolate
70 gr. Chocolate 64%
85 gr. Pate a bombe
1 ½ Gelatin Sheet
335 gr. Whipped Cream

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 CAKE



Gianduja Mousse Cake image

How to make Gianduja Mousse Cake

Provided by @MakeItYours

Number Of Ingredients 15

Butter
1/2 cup finely crushed vanilla wafers
1/2 cup finely chopped hazelnuts (filberts)
2 tablespoons butter, melted
Hazelnut Butter
8 ounces bittersweet chocolate, chopped
8 ounces milk chocolate, chopped
1 cup chocolate-hazelnut spread
6 eggs
1/2 cup sugar
1 cup whipping cream
Unsweetened cocoa powder (optional)
Whipped cream (optional)
1 cup toasted hazelnuts (filberts)
2 tablespoons cooking oil

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.

GIANDUJA MOUSSE



Gianduja Mousse image

I think gianduja (soft g and pronounce the j.) Anyway, this is awesome, decadent, possibly a heart attack waiting to happen, or something else! I can't even begin to tell you, how great this stuff is. I have heard so much about nutella that I went & got an "over the top" recipe. This is another Grace Parisi "wonder" from the September 2007 edition of Food & Wine Magazine.

Provided by Manami

Categories     Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup nutella (a chocolate-hazelnut paste)
1/4 cup creme fraiche
1 1/2 teaspoons brandy (we used Brandy) or 1 1/2 teaspoons hazelnut-flavored liqueur (we used Brandy)
1/2 cup heavy cream
chocolate wafer cookie, for serving

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.

Nutrition Facts : Calories 359.4, Fat 27.5, SaturatedFat 12.3, Cholesterol 61.1, Sodium 32.1, Carbohydrate 24.2, Fiber 2, Sugar 20.3, Protein 2.9

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