Gianduja Mousse Food

GIANDUJA

Gianduja image

These layered squares are more "sophisticated" than my usual lineup of Christmas candy, but they're also very popular. People love the pairing of chocolate and hazelnuts. -Virginia Sauer, Wantagh, New York

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 3 pounds (64 pieces)

Number Of Ingredients 4

Ingredients

1-1/2 pounds shelled hazelnuts, skins removed
3/4 cup canola oil
1-1/2 pounds bittersweet chocolate, chopped
3 milk chocolate Toblerone candy bars (3.52 ounces each), chopped

Steps:

Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

GIANDUJA MOUSSE

Gianduja Mousse image

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

Ingredients

2 ounces best-quality unsweetened chocolate, roughly chopped
5 ounces Gianduja chocolate, roughly chopped
1 cup heavy cream
4 large egg yolks
1/4 cup sugar
1 tablespoon light corn syrup

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.

GIANDUIA MOUSSE CAKE

Gianduia Mousse Cake image

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

Ingredients

9 ounces fine-quality bittersweet chocolate (not unsweetened)
7 ounces fine-quality milk chocolate
1 cup Nutella * (chocolate-hazelnut spread; from a 13-ounce jar)
3/4 cupunsweetened hazelnut butter **
6 large eggs
1/2 cup superfine granulated sugar
1 cup well-chilled heavy cream
Accompaniment: whipped cream

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.

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