Recipe courtesy of Michael Symon
Episode: Sunday Suppers
Total:
2 hr 10 min
Active:
10 min
Yield:
2 cups
Level:
Easy
Total:
2 hr 10 min
Active:
10 min
Yield:
2 cups
Level:
Easy

Ingredients

  • 1 cup heavy cream
  • 1/4 teaspoon instant espresso
  • 1/2 cup chocolate-hazelnut spread, such as Nutella
  • 1/4 cup toasted hazelnuts
  • 1 cup whipped cream
  • Sliced bananas, optional

Directions

Watch how to make this recipe.

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.

Categories:

IDEAS YOU'LL LOVE

Instant Chocolate Mousse

Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream

Recipe courtesy of Giada De Laurentiis

Chocolate Mousse served in Edible Chocolate Dessert Cups with Raspberry Sauce

Recipe courtesy of Chloe Coscarelli

Scallop Mousse

Recipe courtesy of Alton Brown

Manhattan Mousse

Recipe courtesy of Sunny Anderson

Moose Bourguignon

Pumpkin Mousse

Recipe courtesy of Dave Lieberman

Moose Pockets

Recipe courtesy of Two Sisters Bakery

Moose Choux

Recipe courtesy of Two Sisters Bakery

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here