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 information
Yield
serves 6
Ingredients
Cremoso
Espresso Parfait
Garnish
Preparation
Step 1
To make the cremoso, put the chocolate in a heatproof bowl. Combine the cream and sugar in a pot over medium heat and bring to a boil. In a large bowl, whisk the egg yolks until slightly thick and yellow. Whisking constantly, slowly add the hot cream to the egg yolks. Do not add it too quickly or the eggs will scramble. Return the eggs to the pot and whisk over medium-low heat until the custard is thick enough to coat the back of a spoon, about 2 minutes; do not boil.
Step 2
Pour the hot cream mixture over the chocolate and whisk thoroughly until the chocolate is melted and smooth. Cover and chill the cremoso until completely firm, at least 6 hours or, even better, overnight. The cremoso can easily be prepared a day or two in advance.
Step 3
To make the parfait, whip the cream with the confectioners’ sugar and vanilla to soft peaks. Gently fold in the espresso and spoon into 6 small (3- to 4-ounce) ramekins. Cover with plastic wrap and freeze for at least 1 hour or up to overnight.
Step 4
To serve, set aside about 2 teaspoons hazelnuts for garnish; divide the remainder among 6 dessert plates. Dip a metal tablespoon into hot water for a couple of seconds to heat up. Wipe the spoon dry with a kitchen towel and run the spoon along the cremoso to make a long wave that barrels over itself. Spoon the cremoso on top of the hazelnuts. Drizzle with olive oil and sprinkle with sea salt. Top each serving with a slice of sourdough toast, and set a ramekin of the parfait on the side. Sprinkle with the reserved nuts.
