I stumbled upon this recipe as I was prototyping another recipe that didn’t quite make the cut. I wanted to make a pie with a biscoff crust, chocolate layer and a coffee mousse filling. Unfortunately the chocolate layer was too overpowering and I decided to go in another directions. However I used the rest of the whipped coffee mousse as a dessert dip with biscoff cookies. And everyone thought it was delicious! I was shocked that out of a failure came a new discovery. And it only takes a few ingredients to make. Plus no actual baking involved. This couldn’t get any easier!
One tip: Whip until stiff peaks form, we want stiff peaks or else your dip will melt. Granted it will still be delicious, just not the consistency you are looking for.
Whipped Coffee Dip
Ingredients
- 1 1/2 cups heavy cream
- 1/4 cup nutella
- 1 TBSP instant espresso or coffee
- 1 TBSP sugar
- 2 tsp vanilla extract
Instructions
- In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla.
- Whip with a hand mixer or stand mixer with a whisk attachment until stiff peaks form.
- Place in the refrigerator for at least 2 hours, or until ready to serve. Serve with Biscoff cookies as "chips".
