Milk Chocolate Cremoso with Espresso Parfait

Harry's Pizzaria, Hedy Goldsmith, Michael's Genuine Food & Drink / November 2011

For 6 servings

• 10 oz. milk chocolate,finely chopped
• 2 2/3 cups heavy cream
• 3 Tbsps. granulated sugar
• 3 lg. egg yolks
• 1/3 cup confectioners' sugar
• 1 tsp. vanilla extract
• 1 1/2 Tbsps. brewed espresso, at room temperature
• 1/3 cup hazelnuts, toasted and chopped
• extra-virgin olive oil
• coarse sea salt
• 6 thin slices sourdough bread, toasted

  1. Place chocolate in heatproof bowl; reserve.

  2. Bring 1 1/3 cups cream and granulated sugar to a boil in a saucepan; whisk egg yolks until slightly thickened in large bowl; whisking constantly, slowly add cream mixture to eggs; pour back into saucepan set over medium-low heat; cook, stirring, until custard is thick enough to coat the back of wooden spoon (about 2 minutes; do not let boil); remove from heat; pour over reserved chocolate; stir until chocolate has melted and mixture is smooth; cover bowl with plastic wrap, pressing to remove air in contact with the mixture's surface; refrigerate 6 hours or up to overnight.

  3. Whisk remaining 1 1/3 cups cream, confectioners' sugar, and vanilla in a bowl to soft peaks; gently fold in espresso; divide among 6 3 oz. to 4 oz. ramekins; cover with plastic wrap; freeze 1 hour or up to overnight.

  4. To serve, reserve 2 tsps. hazelnuts for garnish; divide remaining hazelnuts, sprinkling over dessert plates; dip metal tablespoon in hot water to heat up; wipe dry; run spoon along cremoso to make long wave that barrels over itself; place on top of hazelnuts on a plate; repeat process until each plate has been topped with a wave of cremoso; drizzle oil around; sprinkle salt; place toast on top, situating next to cremoso; place a parfait to one side; garnish with reserved nuts.

What to drink: Paul-Marie et Fils Pomeau de Charentes Très Vieux Cask #3