Milk Chocolate Cremoso with Espresso Parfait

• 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

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

milk chocolate, heavy cream, granulated sugar, egg yolks, heavy cream, confectioners sugar, vanilla, espresso, hazelnuts, extravirgin olive oil, salt, thin slices sourdough bread

Taken from www.epicurious.com/recipes/food/views/milk-chocolate-cremoso-with-espresso-parfait-377801 (may not work)