Milk-Chocolate Cremoso With Espresso Parfait

Ingredients

CREMOSO

• 2 cups heavy cream
• 1/3 cup granulated sugar
• 5 large egg yolks
• 1 lb good-quality milk chocolate, chopped

ESPRESSO PARFAIT

• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 1 tablespoon strong-brewed espresso or cuban coffee, cooled
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, softened
• 5 thin slices white bread, halved diagonally and crusts trimmed
• 1/2 cup roasted hazelnuts, chopped
• extra-virgin olive oil, for drizzling

Directions

1. 1

   MAKE THE CREMOSO:.

2. 2

   In a saucepan, heat the cream with the granulated sugar until hot to the touch.

3. 3

   In a bowl, whisk the egg yolks.

4. 4

   Gradually whisk in 1 cup of the hot cream.

5. 5

   Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes.

6. 6

   Remove from the heat.

7. 7

   Add the chocolate and let stand until melted, 5 minutes.

8. 8

   Whisk until smooth.

9. 9

   Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.

10. 10

    MAKE THE CUBAN COFFE OR ESPRESSO PARFAIT:.

11. 11

    In a bowl, beat the cream with the confectioners’ sugar, espresso and vanilla until firm.

12. 12

    Spoon the cream into ten 1/2-cup ramekins and freeze until firm.

13. 13

    Preheat the oven to 350°F

14. 14

    Butter the bread on both sides & toast on a baking sheet for about 8 minutes, or until golden.

15. 15

    Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil.

16. 16

    Serve the espresso parfait and toast on the side.