Chocolate-Hazelnut-Espresso Mousse

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Total Reviews: 15

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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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  • on February 15, 2012

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    The whipping cream problem mentioned earlier may be solved by chilling the cream & espresso mixture in the metal mixing bowl in the frig before mixing. I am guessing that after 5 minutes of stirring the cream and espresso, the cream warmed some, which can make for a problem in getting peaks. Just a thought. This is a great recipe and Michael Symon is fabulous.

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  • on February 12, 2012

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    I could not get the cream to whip! Wonder if I should have whipped it first, then added the Nutella I will try again because it sounds delicious

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  • on February 07, 2012

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    I loved the combination of the espresso and nutella. However, after whipping the espresso and heavy cream combo, I never got the soft peaks as the recipe described. I don't know if it made a difference using a hand mixer instead of a stand up mixer? Not sure but either way, it still tasted very light and deeeelish!

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  • on February 07, 2012

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    Absolutely delicious as well as so simple to make. Is now a family favorite: Hits that sweet spot just right.
    I love the combination of flavors as well as the crunch from the hazlenuts.
    Michael Symon is so hot: I love to watch you cook. Your laughter makes me smile every time:
    Definitely my favorite chef/tv host talent
    Keep rocking out sick recipes,please! :P
    An ardent and passionate fan,
    RNZ aka the Death Metal Chef:

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