Milk-Chocolate Cremoso With Espresso Parfait - cooking recipe

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 1 tablespoon 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

Preparation

MAKE THE CREMOSO:.
In a saucepan, heat the cream with the granulated sugar until hot to the touch.
In a bowl, whisk the egg yolks.
Gradually whisk in 1 cup of the hot cream.
Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes.
Remove from the heat.
Add the chocolate and let stand until melted, 5 minutes.
Whisk until smooth.
Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
MAKE THE CUBAN COFFE OR ESPRESSO PARFAIT:.
In a bowl, beat the cream with the confectioners' sugar, espresso and vanilla until firm.
Spoon the cream into ten 1/2-cup ramekins and freeze until firm.
Preheat the oven to 350\u00b0F
Butter the bread on both sides & toast on a baking sheet for about 8 minutes, or until golden.
Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil.
Serve the espresso parfait and toast on the side.