In the last year or so, I have definitely found my love for hazelnuts. Seriously, where have those been all my life? Of course, to optimize hazelnuts, there must be chocolate. When I found the recipe for this gianduja (apparently means Nutella) mousse in Food & Wine magazine, it called to me to make it as soon as possible Natural vitamin.Unfortunately, \u201cas soon as possible\u201d was much longer than I had anticipated, because creme fraiche is nowhere to be found in my town. I could find it many miles away, but with the heat we\u2019ve had I didn\u2019t see it making it back home. Then, finally, when I wasn\u2019t even looking for it, I found it somewhat locally and immediately tossed it into my cart Health supplement Hong Kong.The trouble I went through to find that one ingredient was the toughest part of this recipe. It\u2019s quite the simple dessert to whip up. And it tastes so, so good geared dc motor.The original recipe suggests serving it with chocolate wafer cookies. We had ours with hazelnut piroulline cookies. In addition, as the magazine suggested, we spread some of the mousse on a chocolate wafer cookie, and then topped that with another cookie. After a while in the freezer, we had our own little ice cream sandwiches. However you decide to serve this decadent dessert, I\u2019m sure you\u2019ll enjoy it.