Ingredients with Measurements:
- 8 oz. gianduja chocolate, chopped
- 1 cup heavy cream
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tsp. vanilla extract
- Pinch of salt
Special equipment needed:
- Double boiler
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Serving glasses or bowls
Step-by-step instructions:
1. In a double boiler, melt the gianduja chocolate over medium heat, stirring occasionally with a rubber spatula. Once melted, remove from heat and let cool for a few minutes.
2. In a mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form. Set aside.
3. In another mixing bowl, whisk the egg yolks until light and frothy.
4. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Remove from heat.
5. Slowly pour the hot sugar syrup into the egg yolks while whisking continuously.
6. Add the vanilla extract and pinch of salt to the egg yolk mixture and whisk until well combined.
7. Add the melted gianduja chocolate to the egg yolk mixture and whisk until smooth.
8. Gently fold the whipped cream into the chocolate mixture until fully incorporated.
9. Divide the mousse evenly among serving glasses or bowls.
10. Refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Double boiler: Medium heat
Refrigerator: 40°F or below
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 450
Total fat: 36g
Saturated fat: 22g
Cholesterol: 200mg
Sodium: 40mg
Total carbohydrates: 29g
Dietary fiber: 2g
Total sugars: 25g
Protein: 5g
Substitutions for ingredients:
- Gianduja chocolate can be substituted with milk chocolate or dark chocolate.
- Heavy cream can be substituted with whipped coconut cream for a dairy-free option.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add a tablespoon of hazelnut liqueur to the chocolate mixture for a boozy twist.
- Top the mousse with whipped cream and chopped hazelnuts for added texture and flavor.
- Serve the mousse with fresh berries or a dollop of raspberry coulis for a fruity contrast.
Tips and tricks:
- Make sure to melt the gianduja chocolate slowly and stir constantly to avoid burning.
- Use room temperature eggs for easier whisking.
- Fold the whipped cream gently to avoid deflating it.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This mousse is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the mousse in clear glasses or bowls to showcase the layers of chocolate and cream.
Garnishes:
Top the mousse with shaved chocolate, cocoa powder, or a sprinkle of sea salt.
Pairings:
Pair the mousse with a glass of red wine or a cup of coffee for a decadent dessert experience.
Suggested side dishes:
This mousse is rich and indulgent on its own, but can be paired with a light salad or fruit for a refreshing contrast.
Troubleshooting advice:
- If the chocolate mixture becomes lumpy or grainy, try whisking it vigorously until smooth.
- If the mousse does not set properly, try refrigerating it for a longer period of time.
Food safety advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the mousse in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Gianduja chocolate originated in Turin, Italy in the early 19th century. It is made with a blend of chocolate and ground hazelnuts, giving it a rich and nutty flavor.
Flavor profiles:
This mousse is rich, creamy, and chocolatey with a subtle nutty flavor from the gianduja chocolate.
Serving suggestions:
Serve the mousse chilled and garnished with shaved chocolate or cocoa powder for a luxurious dessert experience.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Rich, Creamy, Nutty, Sweet, Chocolatey