Printable Area
Chocolate-Hazelnut-Espresso Mousse
Recipe courtesy Michael Symon
- Total Time:
- 2 hr 10 min
- Prep:
- 10 min |
- Inactive Prep:
- 2 hr |
- Cook:
- --
- Level:
- Easy
- Yield:
- 2 cups
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
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.