We like it when recipes are easy, and this Gianduja mousse recipe is something your children can make. Pastry Chef David Peduzzi of the Four Seasons created a luscious dessert menu, but our favorite is the addition of Gianduja. Gianduja is a chocolate-hazelnut spread. You can use brands like Nutella, or Eataly sells Rigoni Di Asiago Nocciolata Hazelnut Spread. This brand sells a full-dairy version, but also a rich chocolate non-dairy option. Quite honestly it doesn’t matter what you use, as it is just personal preference. In this case, this chocolate spread helps produce this sinful mousse recipe.

We first had the inspiration of this recipe when we stayed at the Four Seasons Provence. It’s now the Terre Blanche, but still the same exquisite hotel in the countryside of France. Somehow the light texture of this chocolate mousse recipe makes you feel like there are no calories. That should be the philosophy though when you’re in France; just enjoy the food.

Serves 4
Prep/cook time: 30 minutes

Ingredients

We said this was an easy chocolate mousse recipe, because all you need is 1/2 cup each of the following:

Chocolate-hazelnut spread (we suggest Nutella)
Crème fraîche
Heavy whipping cream

Then just 1/2 teaspoon hazelnut extract and shaved dark chocolate, for garnish. The result is you’ll have yourself the most decadent mousse recipe.

Directions

In a medium bowl, beat the chocolate-hazelnut spread, crème fraîche and hazelnut extract until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate-hazelnut mixture until fully incorporated. Pour the mousse into small bowls and refrigerate for 20 minutes before serving. Garnish with shaved chocolate.

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