Recipe courtesy of Michael Symon

Chocolate-Hazelnut-Espresso Mousse

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Yield: 2 cups



  1. Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes.
  2. 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.
  3. Garnish with the toasted hazelnuts and whipped cream and serve.
  4. Cook's Note: I also often garnish this with some sliced bananas for my nephews.