Recipe courtesy of Michael Symon
Episode: Sunday Suppers
Total:
2 hr 10 min
Prep:
10 min
Inactive:
2 hr
Yield:
2 cups
Level:
Easy
Total:
2 hr 10 min
Prep:
10 min
Inactive:
2 hr
Yield:
2 cups
Level:
Easy
Total:
2 hr 10 min
Prep:
10 min
Inactive:
2 hr
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

Directions

Watch how to make this recipe.

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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