Gianduja Mousse
Adapted from Food and Wine
Serves 4

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.