CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE
Provided by Michael Symon : Food Network
Categories dessert
Time 2h10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- 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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