1-1/2 cups whipping cream
1/2 cup Nutella spread
2 tbsp hot water (not boiling)
2 tsp instant espresso
Dash of Kahlua
6 Chocolate-hazelnut pirouette cookies
Chocolate and chopped hazelnuts for topping
- Dissolve instant espresso in hot water in a medium sized bowl
- Add the Nutella and Kahlua, beating until smooth
- In a mixer, whip the whipping cream until it forms stiff peaks
- Gently fold the nutella mixture into the whipped cream until the color is uniform
- Divide mousse into serving glasses (I think martini glasses work great!)
- Add toasted hazelnuts (to toast, just stick them in a 350 degree oven for about 10 minutes), chocolate shavings, and pirouette cookies for decoration