I’m going to have to be brief with this one. This week has been a little crazy and it’s about to get crazier. I will be catering a party on Friday night for a wonderful babysitter who is turning 30. I’m proud that she asked me to do the food and can’t wait to have lots of people celebrating in our house. I’m hoping that I will be able to get some good photos because I have some great party food recipes to share.
We are also going to a supper club on Saturday night for which I need to make a Rick Bayless appetizer and cocktail. Uncharacteristically for me with food, I am just starting to wrap my brain around this dish. Usually I do lots of research and cross-referencing but I have just been so overwhelmed with the catering and Randy being out of town (he is just back from Portugal). Oh, and Thanksgiving? The dinner we are hosting? The one with 19 adults and a turkey invited? Have barely started planning that. Clearly I have my work cut out for me.
So, sometimes you want chocolate mousse. And maybe sometimes you just want something really sweet, satisfying and mousse-like and easy. I don’t know how to pronounce Gianduja but I do know that it means a milk chocolate and hazelnut pairing and it originates in Italy. Nutella is a sort of bastardized but no less delicious version and it is the main flavoring in this mousse. In my experience, you can eat this mousse right after you make it and it has a lovely light and soft texture. The longer it sits in the refrigerator, the more firm it becomes. If you want to, say for example, slather it between two chocolate wafers to make a delightful mousse sandwich, I would let it sit for an hour or more.
One Year Ago: Spinach and Jerusalem Artichoke Soup
Adapted from Food and Wine
½ cup chocolate-hazelnut spread, such as Nutella
¼ cup crème fraîche
1 ½ tsp. brandy or hazelnut liqueur
½ cup heavy cream
In a medium bowl, using an electric mixer, beat the Nutella with the crème fraiche and brandy 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 Nutella mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes.