Do you love Nutella? Look for any excuse to eat it or use it in a recipe? This is an incredibly easy way for you to do that. We wanted to make a “light” dessert to go with our Turkey Bolognese for dinner this weekend. While this dessert isn’t light in fat, it is light texture. So at least you can pretend like you aren’t eating anything too heavy. The textures of the banana with the mousse, along with the chopped hazelnuts, make it a perfect bite in your mouth.
Note, the first batch I made became a little grainy looking because I tried to whip it longer than it was supposed to be whipped. So, the second time around I listened to the directions of asking for soft peaks, and it worked out much better!
This is a must try dessert and will become one of your go to desserts in the future!
Chocolate Hazelnut Espresso Mousse
slightly adapted from Michael Symon’s recipe
1 cup heavy cream
1/4 teaspoon instant espresso
1/2 cup Nutella
1/4 cup toasted hazelnuts
1 cup whipped cream
Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes. (You also have the option of just putting the cream and espresso directly into the standing mixer to avoid dirtying another bowl)
Add the espresso mixture to the bowl of a standing mixer, along with the Nutella. 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 glass bowl and refrigerate for 2 hours.
Placed sliced bananas at the bottom of each serving dish. Top with the Nutella mousse, whipped cream and chopped toasted hazelnuts.