Espresso Nutella Mousse

In the bowl of a stand mixer with the paddle attachment on, place the heavy cream and espresso powder in and stir to combine. Then let the coffee mixture sit for 5 minutes. Then add the Nutella and salt and mix to combine. Then using the mixer on its lowest setting, begin whipping the mousse. Begin slowly at first then gradually pick up speed until the mouse holds a stiff peak when the whisk is removed. Place the mousse in a re-sealable container and store in the refrigerator for a minimum of 2 hours or up to overnight.

When the mousse is ready for assembly, place a sauté pan over medium-high heat and add the butter. Once the butter has slightly browned, add the brown sugar and water and mix to combine. Allow the caramel mixture to slightly reduce and concentrate then add the bananas. Stir to coat and cook until the bananas until they just begin to break down and the caramel clings to them.

Place the bananas into the bottom of a glass container or bowl (deep bowl, trifle bowl, etc), add the mousse, then the whipped cream and top with the almonds. Indulge!