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Chocolate-Hazelnut-Espresso Mousse

Michael Symon
Recipe courtesy Michael Symon
Show: Symon's Suppers Episode: Sunday Suppers

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4

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Total Reviews: 14

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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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  • on September 05, 2012

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    I tried making this yesterday and it didn't turn out well for me and was hoping maybe someone could explain what happened.

    Basically my mousse "separated" and looked "grainy" like a very fine curd brown cottage cheese, not a smooth and creamy treat.

    Ultimately after trying to "fix" the problem, by adding more and more cream, I ended up using about a pint, half a quart of cream(all I had and finally ended up throwing it all away very frustrated and disappointed.

    I bought a big container of Nutella but didn't like it because it was too thick so was looking for a way to use it up. I wanted to make an ultra light mousse to top my brownies to go along with my whipped cream. Anyway, after reading some reviews and going along with my intuition, I decided to whip some of the heavy cream(3/4 cup separately from the Nutella and thin the Nutella out a bit with the remaining 1/4 cup of cream and whip it separately then combine the two, carefully.

    Doubtful that I will try again.

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  • on August 09, 2012

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    Amazing!!! Fyi if you alter the recipe don't rate it, it's not the recipe!! This is a total keeper!

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  • on May 08, 2012

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    I doubled the recipe and it was the perfect amount for 6 generous portions. Everyone raved and it is simple, simple with a standing mixer. Will make again!

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  • on April 22, 2012

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    Not a fan of hazelnuts, but forged ahead. Delicious!

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  • on April 03, 2012

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    Very light and airy. I only gave it 4 stars because I had to alter the recipe a bit. I substituted plain almond milk for the heavy cream and regular instant coffee for the espresso (which I don't drink.
    Mixed the two together added the Nutella then added two packages of Dream Whip (which left me with 1/2 cup extra of the milk/coffee/spread blend, maybe I'll add it to a smoothy. After whipping on high speed for 4 minutes it came out wonderfully.

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  • on April 01, 2012

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    Super simple and very delicious!

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  • on February 21, 2012

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    This recipe is one of the easiest and tastiest desserts to make. Using a Kitchen-Aid mixer, the mousse comes together in about 5 minutes. I serve the mousse with sweetened whipped cream and strawberries or bananas. It's now a go-to and one that I get constants requests to share. Love it!

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  • on February 17, 2012

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    Watching the show he uses a cocktail shaker to mix a little cream and the espresso powder. He shakes it for 5 minutes. I chilled my shaker, mixing bowl ect. My first attempt it turned out perfectly until I answered the door, came back and the whole mixture seperated. I tasted it and it tasted so good. So I dumped it out and tried again, never leaving the mixer. It turned out excellent, light & airy. This goes in the keeper box. Iron Chef Symon I love the family shows!!!

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