Recipe courtesy of Michael Symon
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2 hr 10 min
10 min
2 hr
2 cups



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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