Best 2 Gianduja Mousse Recipes
Gianduja mousse is a delicious and decadent dessert that combines the flavors of chocolate and hazelnut. It is made with a mixture of chocolate, cream, sugar, eggs, and gelatin, and is often served with a variety of toppings, such as whipped cream, chopped nuts, or fresh berries. Gianduja mousse can be made in a variety of ways, and the recipe you choose will depend on your personal preferences. Some recipes call for using dark chocolate, while others call for using milk chocolate or white chocolate. Some recipes also include nuts, such as hazelnuts or almonds, for added texture and flavor. No matter which recipe you choose, you are sure to enjoy this delicious and indulgent dessert.
Here are our top 2 tried and tested recipes!
GIANDUJA MOUSSE
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
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
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.
Tips:
- Use high-quality chocolate. The chocolate is the star of the show in gianduja mousse, so it's important to use a good-quality chocolate that you enjoy the taste of. A chocolate with a cocoa content of at least 70% will give you the best results.
- Make sure the chocolate and cream are at the right temperature. The chocolate should be melted and the cream should be cold before you start making the mousse. This will help the mousse to emulsify properly and give it a smooth texture.
- Whip the cream until it is stiff peaks. This will help to incorporate air into the mousse and make it light and fluffy.
- Fold the whipped cream into the chocolate mixture gently. Do not overmix, or the mousse will become deflated.
- Chill the mousse for at least 4 hours before serving. This will allow the flavors to meld and the mousse to set properly.
Conclusion:
Gianduja mousse is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its rich chocolate flavor and smooth, creamy texture, gianduja mousse is sure to be a hit with everyone who tries it.
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