Pastry Chef David Peduzzi created a luscious dessert menu, but our favorite is the addition of Gianduja – chocolate-hazelnut spread – that helps produce this sinful mousse.
Serves 4
Prep/cook time: 30 minutes
In a medium bowl, beat the chocolate-hazelnut spread, crème fraîche and hazelnut extract until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate-hazelnut mixture until fully incorporated. Pour the mousse into small bowls and refrigerate for 20 minutes before serving. Garnish with shaved chocolate.
