Recipe: Chocolate Cremoso with Sea Salt, Olive Oil, Sourdough Crostini and Espresso Parfait
| Chef | Hedy Goldsmith |
| Menupart | Desserts |
| Daypart | Snacks |
| Source | R&I |
| Region | American |
| Yield: 10 servings | |
| Heavy cream, divided use | 4 cups |
| Sugar | 1/3 cup |
| Egg yolks | 5 |
| Milk chocolate, coarsely chopped | 1 lb. |
| Powdered sugar | 1/2 cup |
| Vanilla extract | 1 tsp. |
| Espresso, cooled | 1 Tbsp. |
| Hazelnuts, toasted, chopped | 1/2 cup |
| Extra-virgin olive oil | to garnish |
| Sea salt | to garnish |
| Sourdough bread, thinly sliced | 10 slices |
| 1. For the cremoso, combine 2 cups cream and sugar in a medium pot and bring to a boil. Meanwhile, whisk yolks in a medium bowl. Gradually whisk the cream into the eggs to temper, then transfer back to the pot. Cook over low heat until thickened, about 1 minute. Place chocolate in a large bowl. Once thick, whisk in cream mixture until smooth. Chill until firm, about 2 hours. 2. For the espresso parfait, whisk remaining 2 cups cream with powdered sugar and vanilla until cream forms soft peaks. Fold in espresso, spoon into 10 small ramekins, freeze for at least 2 hours. 3. To serve, place a pinch of hazelnuts off-center among 10 plates. Spoon cremoso on top of hazelnuts, drizzle with olive oil and sea salt, top with bread. Place a ramekin on each plate, garnish with remaining hazelnuts. |
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