Best 2 Gianduja Mousse Recipes
Indulge in the velvety delight of Gianduja Mousse, a symphony of flavors that combines rich chocolate and nutty hazelnut in a light and airy confection. This classic Italian dessert tantalizes the taste buds with its smooth texture and symphony of flavors, making it a perfect ending to any special occasion or a delightful treat to satisfy your sweet cravings. Our collection of Gianduja Mousse recipes offers a range of variations, each showcasing a unique twist on this timeless dessert. From the traditional Italian recipe to modern interpretations infused with seasonal flavors, discover the perfect Gianduja Mousse recipe to suit your palate and impress your guests.
Check out the recipes below so you can choose the best recipe for yourself!
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 better the chocolate, the better the mousse will taste. Look for chocolate with a cocoa content of at least 70%.
- Make sure the cream is cold. Cold cream will whip up better and create a lighter, fluffier mousse.
- Don't overbeat the cream. Overbeaten cream will become grainy and lose its volume. Beat the cream until it holds soft peaks.
- Fold the whipped cream into the chocolate mixture gently. Overmixing will deflate the mousse and make it dense.
- Chill the mousse before serving. This will allow the flavors to meld and the mousse to set.
Conclusion:
Gianduja mousse is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your own taste. With a few simple tips, you can make a gianduja mousse that is sure to impress your friends and family.
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