Chocolate-Hazelnut-Espresso Mousse
- 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
- 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.