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Nutella Espresso Affogato Mousse

A luxurious blend of hazelnut and coffee, this Nutella Espresso Affogato Mousse is both simple to make and indulgently satisfying.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

Main

  • 1 cup heavy cream
  • 1/2 cup Nutella
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • Pinch of fine sea salt

Garnish

  • Chocolate shavings or crushed hazelnuts

Instructions
 

  • Dissolve the espresso powder in 1 tablespoon of boiling water and allow it to cool.
  • Whip the heavy cream with sugar and vanilla extract to soft peaks.
  • Warm the Nutella in the microwave for 20-30 seconds.
  • Mix the cooled espresso with Nutella until combined.
  • Fold the Nutella and espresso mixture into the whipped cream gently.
  • Spoon the mousse into serving glasses and chill for at least 1 hour.
  • Garnish with chocolate shavings or crushed hazelnuts before serving.

Notes

Decaf substitute available. Can be refrigerated for up to 2 days.