Milk-chocolate Cremoso With Espresso Parfait

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 10
• 2 cups heavy cream
• 1/3 cup granulated sugar
• 5 large egg yolks
• 1 lb good-quality milk chocolate, chopped
• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 1 tablespoon strong-brewed espresso or 1 tablespoon cuban coffee, cooled
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, softened
• 5 thin slices bread, halved diagonally and crusts trimmed
• 1/2 cup roasted hazelnuts, chopped
• extra virgin olive oil, for drizzling

Recipe

• 1 make the cremoso:.
• 2 in a saucepan, heat the cream with the granulated sugar until hot to the touch.
• 3 in a bowl, whisk the egg yolks.
• 4 gradually whisk in 1 cup of the hot cream.
• 5 scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes.
• 6 remove from the heat.
• 7 add the chocolate and let stand until melted, 5 minutes.
• 8 whisk until smooth.
• 9 transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
• 10 make the cuban coffe or espresso parfait:.
• 11 in a bowl, beat the cream with the confectioners’ sugar, espresso and vanilla until firm.
• 12 spoon the cream into ten 1/2-cup ramekins and freeze until firm.
• 13 preheat the oven to 350°f
• 14 butter the bread on both sides & toast on a baking sheet for about 8 minutes, or until golden.
• 15 spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil.
• 16 serve the espresso parfait and toast on the side.