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.
with the toasted hazelnuts
and whipped cream
Cook's Note: I also often garnish this with some sliced bananas
for my nephews.