Easy Chocolate Hazelnut Mousse

adapted from Food & Wine, September 2007

1/2 cup chocolate-hazelnut paste, such as Nutella
1/4 cup creme fraiche *
1 1/2 tsps brandy or hazelnut liqueur
1/2 cup heavy cream

Beat chocolate hazelnut paste with creme fraiche until smooth. Add brandy.
In another bowl, whip cream until firm peaks form.
Fold two mixtures together until no streaks remain.
Spoon into serving bowl or individual ramekins. Refrigerate at least 20 minutes.
Serve with chocolate wafer cookies or pirouline cookies.

* If it's not available, you can make your own creme fraiche:
Heat 1 cup heavy cream, to about 80 degrees F
Stir in 1 tbsp yogurt or buttermilk.
Let stand in a warm place overnight.
It will be a bit thin but it works in the recipe