Milk Chocolate Cremosa with Espresso Parfait

Ingredients

• For the cremosa:
• 2 cups heavy cream
• 1/3 cup granulated sugar
• 5 large egg yolks
• 1 pound good-quality milk chocolate, chopped

• For the espresso parfait:
• 2 cups heavy cream
• 1/2 cup confectioners’ sugar
• 1 tablespoon strong-brewed espresso, cooled
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, softened 5 thin slices of white sandwich bread, halved diagonally and crusts trimmed
  
  For serving:
• 1/2 cup roasted hazelnuts, chopped
• Extra virgin olive oil, for drizzling

Directions

Step 1

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 it stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.

Step 2

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.

Step 3

Preheat the oven to 350°F. Butter the bread on both sides. Toast on a baking sheet for about 8 minutes, or until golden.

Step 4

Spoon the milk-chocolate cremosa onto plates, sprinkle with the hazelnuts, and drizzle with olive oil. Serve the espresso parfait and toast on the side.

Note: The cremosa can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to 1 week.