Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes. Add the espresso mixture to the bowl of a standing mixer, along with the chocolate-hazelnut spread. Mix with the whisk attachment on medium for 1 minute. Scrape the sides and bottom of the bowl, and continue beating until very soft peaks form, about 1 minute. Transfer to a serving bowl and refrigerate for 2 hours. Garnish with the toasted hazelnuts and whipped cream and serve. Cook's Note: I also often garnish this with some sliced bananas for my nephews.
Recipe courtesy of Michael Symon