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

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.

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

Each serving: 432 calories; 3 grams protein; 27 grams carbohydrates; 2 grams fiber; 33 grams fat; 24 grams saturated fat; 82 mg cholesterol; 38 mg sodium; 22 grams sugar.