gianduia mousse .

INGREDIENTS :

For the mousse

6 oz. bittersweet or semisweet chocolate, finely chopped

1/2 cups heavy cream

2/3 cup Hazelnut Butter (recipe on the facing page) at room temperature

2 tsp. pure vanilla extract

 

For the garnish

 

1/2 cup heavy cream

1/2 tsp. pure vanilla extract

2 Tbs. finely ground toasted hazelnuts (grind the toasted nuts in a food processor)

 

Check also : Baklava

 

METHOD:

The hazelnut butter in this quick-to-make, creamy mousse adds a bit of texture. You can also use the mousse as a pie filling in your favorite graham cracker crust or tart crust; serve well chilled. This mousse is best when served within 6 hours of the time it’s made

 

Make the mousse

1.       In a 2-quart metal bowl set over a saucepan of simmering water, meltthe chocolate, stirring with a rubber spatula untilthe chocolate is completely smooth. In a separate small saucepan, heat1/2cup ofthe cream over medium heatto just below the boiling point. Remove the bowl of chocolate from the pan of water and wipe the bottom and sides dry. Pourthe hot cream into the melted chocolate and stirtogether with the spatula until well blended. Add the hazelnut butter and stir until well combined. Stir in the vanilla

2.        

3.       In a chilled mixing bowl, using chilled beaters, beatthe remaining 1 cup cream until it holds soft peaks. With a rubber spatula, fold the whipped cream into the chocolate mixture in four batches, blending thoroughly after each addition. Pourthe mousse into a 11/2-quart soufflé dish or serving bowl, or into individual serving bowls or glasses. Cover with plastic wrap and refrigerate until set, atleast 2 hours

4.        

Make the garnish.

 

In a chilled bowl with chilled beaters, beatthe1/2cup cream until frothy. Add the1/2tsp. vanilla and continue beating untilthe cream holds soft peaks. Pipe or spoon the whipped cream on top ofthe mousse. Sprinkle the ground hazelnuts overthe whipped cream and serve

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