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.
GIANDUJA MOUSSE
I think gianduja (soft g and pronounce the j.) Anyway, this is awesome, decadent, possibly a heart attack waiting to happen, or something else! I can't even begin to tell you, how great this stuff is. I have heard so much about nutella that I went & got an "over the top" recipe. This is another Grace Parisi "wonder" from the September 2007 edition of Food & Wine Magazine.
Provided by Manami
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy or hazelnut liqueur, at low speed until smooth.
- In another bowl, beat the heavy cream until firm peaks form.
- Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain.
- Spoon the mousse into small bowls and refrigerate for 20 minutes.
- Serve with the chocolate wafer cookies.
Nutrition Facts : Calories 359.4, Fat 27.5, SaturatedFat 12.3, Cholesterol 61.1, Sodium 32.1, Carbohydrate 24.2, Fiber 2, Sugar 20.3, Protein 2.9
GIANDUIA MOUSSE CAKE
Categories Cake Chocolate Dessert Bake Hazelnut Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F and butter a 10-inch springform pan. Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof.
- Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
- In a large bowl of a standing electric mixer or in a large bowl with a handheld mixer beat eggs until frothy, about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using a standing mixer and about 8 minutes if using a hand-held mixer. Pour chocolate mixture into egg mixture and stir until combined well. In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
- Pour batter into springform pan and put springform pan in a roasting pan. Add enough hot water to roasting pan to reach halfway up side of springform pan. Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven and let cake stand in oven 40 minutes. Remove springform pan from water and cool cake in pan on a rack 30 minutes. Remove side of pan from cake. Let cake cool completely before serving.
- Serve cake with whipped cream. Cake keeps, covered and chilled, 3 days. Cake served at room temperature will have a texture reminiscent of mousse; chilled cake will be more fudgelike.
- Available at specialty foods shops and many supermarkets.
- ** Available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.
GIANDUJA CHOCOLATE CHEESECAKE
This is an unusual cheesecake that is absolutely wonderful. If you're going all out, track down real gianduja chocolate and mascarpone cheese. If that seems too expensive, then use semi-sweet chocolate and a good cream cheese, but don't forget the hazelnut liqueur! It's delicious and decadent. Serve in small pieces.
Provided by SMQ1404
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.
- In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
- Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.
- Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 22.5 g, Cholesterol 140.5 mg, Fat 38.3 g, Fiber 0.7 g, Protein 7.1 g, SaturatedFat 20.4 g, Sodium 123.9 mg, Sugar 11.1 g
More about "gianduja mousse recipes"
GIANDUJA MOUSSE - DESSERT RECIPES - CHOCOLATE …
From delish.com
Servings 4Total Time 30 minsEstimated Reading Time 1 min
- In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth.
- Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain.
DECADENT GIANDUJA MOUSSE RECIPE | BAKE OR BREAK
From bakeorbreak.com
Servings 2Estimated Reading Time 2 minsCategory ChocolateTotal Time 15 mins
- In a medium bowl, mix the Nutella, creme fraiche, and Frangelico at low speed of a hand mixer until smooth. Set aside.
- In a separate bowl, beat the cream until firm peaks form. Fold the whipped cream into the Nutella mixture. Refrigerate for at least 20 minutes before serving.
GIANDUJA MOUSSE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 4
SPICE - DINING OFFERS AND PROMOTIONS IN TAJ RESTAURANTS, CAFES AND …
From tajdining.com
GIANDUJA (HAZELNUT & CHOCOLATE) MOUSSE - YOUTUBE
From youtube.com
CHOCOLATE GIANDUJA CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GIANDUJA, HAZELNUT, BROWNIE & COCOA SOIL - JODIEV
From luxechocolaterecipes.com
GIANDUJA MOUSSE (EFFORTLESS RECIPE) | MOLTEN CHOCOLATE CAKE, …
From pinterest.ca
IRCA | IRCA | YOUR BEST SOLUTION, ALWAYS AND EVERYWHERE!
From irca.eu
GIANDUJA MOUSSE RECIPE - RECIPES.NET
From recipes.net
GIANDUJA MOUSSE | COOKING WITH BERTAZZONI - UNIVERSAL
From universal.bertazzoni.com
GIANDUJA- ITALY’S BEST KEPT SECRET - THE PROUD ITALIAN
From theprouditalian.com
GIANDUJA MOUSSE CAKE | BETTER HOMES & GARDENS
From bhg.com
RECIPE: CHOCOLATE PASTA AND GIANDUJA MOUSSE | CTV NEWS
From ctvnews.ca
GIANDUJA MOUSSE - GALAVANTE (TRAVEL & LIFESTYLE WEBSITE)
From galavante.com
GIANDUJA MOUSSE - TODAY
From today.com
GIANDUJA CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OUR BEST MOUSSE RECIPES | FOOD & WINE
From foodandwine.com
GIANDUJA MOUSSE RECIPE - NANJOUFUJIMASA.COM
From nanjoufujimasa.com
COFFEE GIANDUJA CHOCOLATE MOUSSE CAKE | CAKE LAB
From cake-lab.org
GIANDUIA MOUSSE - RECIPE - FINECOOKING
From finecooking.com
GIANDUJA MOUSSE [GRACE PARISI] RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GIANDUJA MOUSSE - MY KITCHEN WAND
From mykitchenwand.com
GIANDUJA AND AFFOGATO MOUSSE CAKE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
GIANDUJA MOUSSE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GIANDUJA MOUSSE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
GIANDUJA CHOCOLATE MOUSSE CAKE
From potluck.ohmyveggies.com
GIANDUJA MOUSSE | COOKING WITH BERTAZZONI - CANADA
From ca.bertazzoni.com
HOMEMADE GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD)
From siftandsimmer.com
GIANDUJA MOUSSE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HAPPY VALENTINE'S DAY! - DESSERT FIRST
From dessertfirstgirl.com
GIANDUJA, CARROT AND LEMON MOUSSE CAKE - IN LOVE WITH CAKE
From inlovewithcake.com
RECIPE: DARK CHOCOLATE GIANDUJA (AKA HEALTHY NUTELLA)
From chocolatedisorder.com
GIANDUJA CHOCOLATE MOUSSE CAKE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
GIANDUJA MOUSSE | COOKING WITH BERTAZZONI - UNITED STATES
From us.bertazzoni.com
GIANDUJA CAKE | CACAO BARRY
From cacao-barry.com
GIANDUJA MOUSSE (EFFORTLESS RECIPE) | FLIPBOARD
From flipboard.com
GIANDUJA CHOCOLATE CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
GIANDUJA CHOCOLATE MOUSSE CAKE | CAKE LAB
From cake-lab.org
MOUSSE RECIPES | RECIPES.NET
From recipes.net
DARK CHOCOLATE AND GIANDUJA MOUSSE WITH HAZELNUT PRALINE RECIPE
From goodfood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love