Milk Chocolate Cremoso with Espresso Parfait

Name: Milk Chocolate Cremoso with Espresso Parfait
Yield: serves 6
Ingredients: 10 ounces milk chocolate, finely chopped (1 1/2 cups); 1 1/3 cups heavy cream; 3 tablespoons granulated sugar; 3 large egg yolks; 1 1/3 cups heavy cream; 1/3 cup confectioners’ sugar; 1 teaspoon pure vanilla extract; 1 1/2 tablespoons brewed espresso, cooled; 1/3 cup chopped hazelnuts, toasted (see Note, page 54); Extra-virgin olive oil; Coarse sea salt; 6 thin slices sourdough bread, toasted

December 9, 2011

This decadent milk chocolate cremoso—a silky puddinglike dessert—is drizzled with olive oil for an unexpected pop of flavor. Some people are like, whoa . . . olive oil and chocolate? But the combo really works. The hazelnuts and chocolate bring forward a Nutella-like flavor, and the salt cuts the sweetness. The slight sourness of crisp sourdough bread and smoky flavor of espresso deepen the complexity of the dish. A recipe is only as good as its ingredients, and this is no exception. Use the best-quality chocolate—it makes all the difference between a waxy, vaguely chocolaty flavor and intense chocolatiness. Valrhona, Lindt, and Scharffen Berger are premium chocolates I like. Most of this dessert can be made ahead, so it’s perfect to serve for a dinner party.

Recipe notes

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