Chocolate-Hazelnut-Espresso Mousse

TOTAL TIME: 2 hr 10 min
Prep: 10 min
Inactive Prep: 2 hr
Cook: --
 
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
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Directions

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.

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4

Newest Ratings and Reviews

Read all 15 reviews

  • on September 13, 2013

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    Easy and so good!

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  • on October 13, 2012

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    Super easy recipe. Good taste.

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  • on September 05, 2012

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    to Ceruleanveritas, to me it seems like you either over whipped it by having your speed to high. the recipe is a good one- try having the speed on low at first and then to the next level, when incorporating the other ingredients put it back to low. for a soft peak you want to take the whisk and lift it out of the bowl - if the mousse doesnt fall off and theres a droop then thats a soft peak. personally i would prefer and thicker soft peak to imitate ice cream hope this helped

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