Nutella Espresso Mousse

 

Couple quick things before we get to the recipe. One, the winner of the kcups giveaway is…Julie! Julie- I think I have your address somewhere, but please send it to me again so I can have your prize sent out to you.

Second, I know I told you about the bloggie valentine packaged I sent out, but I received my amazing package from Jen this weekend. I just wanted to share a few pictures. She did an awesome job and included my favorite valentine’s day candy, a chalk board valentine’s mug, socks, Barbara's oatmeal cookies, magnets for my fridge, a kind bar and so much more:

She even sent a onesie for Kay that she will DEFINITELY be sporting tomorrow

Thank you Jen!!!

How was your weekend? We celebrated Josh’s birthday alllll weekend long. Josh got spoiled by friends, family, Frank, Kay & I:

On Sunday night, we enjoyed dinner at Josh’s parents house. His Mom made steak, shrimp, salad, sourdough bread, roasted potatoes and the most amazing Brussels sprouts I’ve ever had!

Josh LOVES steak. I’m not a steak gal, but I enjoyed about this times four or five plus a couple pieces of sourdough…so good!

A week or so ago, I was watching cooking channel and Josh could not take his eyes off of a nutella espresso mousse that Michael Symon was making. I knew I had to make it for his birthday. I made a few adjustments and it turned out really well. Next time, I would use whipping cream instead of heavy cream (as recommended in the original recipe) because I think I would have gotten a thicker consistency. This turns out a little more like a THICK milkshake, but it is AWESOME!

Ingredients:

• 2/3 cup heavy cream (recommend using whipping cream)
• 1/3 cup 2% milk
• 1/4 teaspoon instant espresso
• 1/2 cup chocolate-hazelnut spread, such as Nutella
• 1/2 cup cool whip + more for topping

• 1/4 cup toasted nuts (recipe recommended hazelnuts, but I went with slivered almonds)
• Chocolate chips for topping

Combine the heavy cream, milk and espresso granules in the bowl of a stand mixer. Stir until dissolved, about 5 minutes.

Add 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 5 minutes. Mix in cool whip. Transfer to individual serving dishes, cover, and chill for at least three hours.

Top with additional cool whip, nuts & chocolate:

Josh gave the dessert rave reviews! Happy birthday again J!!!!!!!!!!!