Advertisement

Lawry's Nutella chocolate espresso Kahlua mousse

Time 15 minutes
Yields Serves 4
Lawry’s Nutella chocolate espresso Kahlua mousse
(Glenn Koenig / Los Angeles Times)
1

In a small bowl, stir the espresso powder into the heavy cream until dissolved.

2

In the bowl of a stand mixer, or in a large bowl, add the espresso mixture to the Nutella, then add 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 glasses and refrigerate for 2 hours.

3

Before serving, garnish with whipped cream and toasted nuts or peanut brittle.

Adapted from Lawry’s Prime Rib.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.