Gianduia-Filled Profiteroles with Double Chocolate Sauce & Toasted Hazelnuts

A classic dessert is given a new spin with the addition of gianduia. I like this best when the mousse is cold, the puffs are room temperature, and the sauce is warm. This recipe uses a bit less than a full recipe of Gianduia Mousse, but don’t worry about the leftovers: The extra mousse is delicious when eaten on its own, topped with a dollop of whipped cream.

• 1 recipe Choux Pastry Puffs
• 1 recipe Gianduia Mousse, chilled for about 1 hour
• 1 recipe Double Chocolate Sauce, warmed
• 1/4 cup coarsely chopped skinned, toasted hazelnuts

Use a sharp knife to cut each pastry puff in half horizontally, leaving a small hinge on one side if possible. Spoon or pipe 1 to 2 Tbs. of the gianduia mousse into the pastry bottom—the exact amount of filling is a matter of preference, and you’ll have plenty of extra. Close the top half of the puff over the filling.

Arrange five puffs per plate in a pyramid . Drizzle each serving with warm sauce and sprinkle about 1/2 Tbs. of finely chopped hazlenuts over the top. Serve immediately.