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Believe it or not, I’ve been trying to modify our eating habits which is why this post is a bit of a shocker. This recipe is not low fat – it is chock-full of fat and yummy flavors. Well, I’ll come clean, while on a family vacation my mother did some advance shopping and one of the indulgent things she purchased for the kids was a new jar of Nutella. In an attempt to minimize any one of us diving head first into the jar and devouring this delicious chocolate hazelnut spread we decided that the best way to utilize this treat would be to make a dessert that everyone could have a taste of and then our Nutella temptation would be gone.

Lainer, a dear family friend, whom has also contributed some of her family favorite recipes to my cookbooks, had this recipe recommendation to share and it hit the spot.

Nutella Temptation Mousse


1/2 tsp instant espresso powder

1 cup heavy whipped cream

1/2 cup Nutella

2 TBS Kahlua liqueur

Whipped cream, for garnish (optional)

Almond Roca (crushed), toasted nuts or peanut brittle (crushed), for garnish (optional)


In a small bowl, add the whipped cream and mix the espresso powder in until dissolved.

In a large bowl, combine the espresso mixture, Nutella and the Kahlua. Mix with a whisk for 1 minute and scrape down the sides of the bowl. Continue beating until softly whipped. Spoon into a serving bowl or margarita glasses and refrigerate for a minimum of 2 hours.

Before serving, if using, garnish with whipped cream and almond roca. I opted out of more whipped cream but used a great local topping called Brandini Toffee which was like chopped up almond roca.