a while back i posted this recipe - nutella mousse. it was one of my most popular recipes. one of the comments i received suggested adding espresso i deepen the chocolate flavor.
of course! why didn't i channel my inner ina garten and add coffee?!? this time, i added just a teaspoon of instant espresso and the result was amazing. there wasn't a drop left after a big meal with company. everyone deemed themselves full, yet somehow, this nutella mousse slides down in the cracks.
well worth it my friends!
Nutella Mousse
serves 4
1 cup cold heavy cream
1 tsp espresso powder
2 tbs frangelico liquor
3/4 cup nutella
whisk together cream and espresso powder until dissolved. combine all ingredients in the bowl of an electric mixer. whisk well to break up nutella. whip with electric mixer for 2 minutes on medium-high until soft peaks form. divide into 4 bowls and chill in fridge for at least 2 hours.
I plan to fill small chocolate cups with your mousse to create bite size desserts for a cocktail party! Thanks for the yummy recipe!
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