Chocolate-Hazelnut-Espresso Mousse

Name: Chocolate-Hazelnut-Espresso Mousse
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H10M0.000S
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

Recipe courtesy of Michael Symon

Show: Symon's Suppers

Episode: Sunday Suppers

Chocolate-Hazelnut-Espresso Mousse

0 Reviews

Level: Easy
Yield: 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

249

Total Fat

21

Saturated Fat

13

Carbohydrates

14

Dietary Fiber

1

Sugar

12

Protein

2

Cholesterol

46

Sodium

20

Total: 2 hr 10 min
Prep: 10 min
Inactive: 2 hr

Level: Easy
Yield: 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

249

Total Fat

21

Saturated Fat

13

Carbohydrates

14

Dietary Fiber

1

Sugar

12

Protein

2

Cholesterol

46

Sodium

20

Total: 2 hr 10 min
Prep: 10 min
Inactive: 2 hr

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.