Chocolate-Hazelnut Mousse (Gianduja), 2/5/14 - KATV - Breaking News, Weather and Razorback Sports

Chocolate-Hazelnut Mousse (Gianduja), 2/5/14

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Chef Mark Abernathy

Loca Luna and Red Door

 

Makes 6 servings

 

1 cup Nutella (a chocolate-hazelnut paste)

 ½  cup crème fraiche  (store bought or recipe follows)

3 teaspoons hazelnut liqueur

1 cup heavy cream

 

Wafer cookies for serving or making sandwiches

 

In bowl, beat with an electric mixer the Nutella, the crème fraiche and the liqueur until smooth. In another bowl whip the cream until firm peaks form. Fold in the whipped cream until not streaks remain. Spoon into small bowls and refrigerate for 30 minutes.

 

For Great Sandwiches:  place mixture between two cookies and freeze overnight.

 

Crème Fraiche

Traditional:  Combine 2 tablespoons buttermilk with 1 pint heavy cream in non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks. Ultra-pasteurized cream does not work as well as pasteurized.

 

Quick and Still Good: Beat together 1 cup sour cream with 1 cup heavy cream until it starts to thicken.

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