Bitter Chocolate Custard

• 2 1/4 ounces (62g) bittersweet chocolate (preferably Valrhona Araguani 72% cacao), chopped
• 2 1/4 ounces (62g) pistachio praline paste
• 3 1/2 ounces (100g) feuilletine
• 4 3/4 ounces (137g) bittersweet chocolate (preferably Valrhona Guanaja 70% cacao), chopped
• 3/4 cup plus 2 tablespoons (210g) whole milk
• 3/4 teaspoon powdered gelatin (or 3.3g sheet gelatin; see page 276)
• 3/4 cup plus 2 tablespoons (210g) heavy cream
• 1/2 vanilla bean, split and scraped
• 1/2 teaspoon (2g) coarse salt
• 3 large eggs
• 1/3 cup (65g) sugar
• 2 teaspoons (3g) orange oil
• Devils Food Cake (page 192)
• Pistachio-Chocolate Crunch
• 1 cup (240g) espresso
• 1/2 teaspoon (1.2g) lecithin
• 1 tablespoon (12g) sugar
• 1/2 teaspoon (3g) unsalted butter
• Pistachio Tuiles (page 207)
• Cacao nibs (optional)
• Shelled unsalted pistachios (optional)

1. Melt the chocolate and praline separately in glass bowls in the microwave, using 30-second bursts.
2. Stir together until smooth, then fold in the feuilletine.
3. Roll the mixture between two sheets of parchment to a little less than 1/4 inch thick.
4. Clean up the edges and slide onto a baking sheet.
5. Freeze for at least 2 hours.
6. Set up an ice bath in a large bowl.
7. Put the chocolate in a glass bowl and microwave for 30 seconds.
8. It wont be completely melted.
9. Spoon 3 tablespoons of the milk into a small glass bowl.
10. Sprinkle the gelatin over the surface and set aside.
11. Put the remaining 1/2 cup plus 3 tablespoons milk, the cream, the vanilla pod and seeds, and salt in a saucepan.
12. Bring to a simmer over medium heat.
13. Whisk the eggs and sugar in a medium bowl until pale yellow.
14. When the milk mixture is simmering, slowly add about 1 cup to the eggs and whisk for about a minute to temper them (keep the pan off the heat while you do this).
15. Scrape the eggs back into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180F.
16. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.
17. Microwave the milk and gelatin for 30 seconds or heat gently in a small saucepan until melted.
18. Whisk into the mixture.
19. Pour one-third of the mixture over the chocolate and stir from the center out.
20. Pour in another one-third, stirring again from the center out.
21. Pour in the remaining mixture; stir from the center out until smooth.
22. Add the orange oil and mix with an immersion blender.
23. Strain into a medium bowl and set into the ice bath.
24. Cover with plastic wrap placed directly on the surface.
25. Let cool completely.
26. Line eight 2 1/4-inch tart rings with acetate or parchment, making a collar, and place on a baking sheet.
27. Cut eight 2 1/4-inch disks of devils food cake and place in the bottom of the molds.
28. Cut 2-inch disks of the pistachio-chocolate crunch and set on top of the cake.
29. Fill a pastry bag with the bitter chocolate custard and pipe into the molds, filling them to the top of the collar.
30. Even off the tops.
31. Refrigerate until set, about 2 hours or up to 2 days.
32. Put the espresso, lecithin, sugar, and butter in a small sauce-pan and bring to a boil over high heat.
33. Keep warm until youre ready to serve.
34. Aerate the espresso with an immersion blender until very bubbly.
35. Spoon a generous amount of the espresso bubbles into each dessert bowl.
36. Unmold the desserts carefully.
37. Set a pistachio tuile on top of each dessert, then place the dessert in the center of the bubbles and garnish with some cacao nibs and pistachios, if you want.
38. Alternatively, you could serve the bubbles next to the desserts.

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Taken from www.epicurious.com/recipes/food/views/bitter-chocolate-custard-376828 (may not work)