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

      ChefMark Abernathy

      Loca Luna and RedDoor

      Makes6 servings

      1cup Nutella (a chocolate-hazelnut paste)

      1/2 cupcrème fraiche (store bought or recipefollows)

      3teaspoons hazelnut liqueur

      1cup heavy cream

      Wafercookies for serving or making sandwiches

      Inbowl, beat with an electric mixer the Nutella, the crème fraiche and theliqueur 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 andrefrigerate for 30 minutes.

      ForGreat Sandwiches: place mixture betweentwo cookies and freeze overnight.

      CrèmeFraiche

      Traditional: Combine 2 tablespoons buttermilk with 1 pintheavy cream in non-reactive container. Cover and allow to rest at roomtemperature until thickened to desired texture, about 12 hours. Store in therefrigerator for up to 2 weeks. Ultra-pasteurized cream does not work as wellas pasteurized.

      Quickand Still Good: Beattogether 1 cup sour cream with 1 cup heavy cream until it starts to thicken.

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