Gianduja Mousse - cooking recipe

Ingredients

1/2 cup nutella (a chocolate-hazelnut paste)
1/4 cup creme fraiche
1 1/2 teaspoons brandy (we used Brandy) or 1 1/2 teaspoons hazelnut-flavored liqueur (we used Brandy)
1/2 cup heavy cream
chocolate wafer cookie, for serving

Preparation

In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the creme fraiche and brandy or hazelnut liqueur, 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.