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Gianduja mousse
Mariecar Frias / TODAY
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5.0 (1 rated)


  • Ingredients

    • 1/2 cup chocolate-hazelnut paste, such as Nutella
    • 1/4 cup crème fraîche
    • 1 1/2 teaspoons brandy or hazelnut liqueur
    • 1/2 cup heavy cream
    • Chocolate wafer cookies, for serving


In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche 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 chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the chocolate wafer cookies.