Chocolate Cremoso with Espresso Parfait

The ultimate creamy and chocolatey dessert with a coffee flavor! This fabulous chocolate creamoso with espresso parfait is so yummy! If you want to make luxurious dessert at home than this is the one! Plus, it can be perfect for breakfast – because the chocolate will provide you energy and the coffee wake you up! Try it:

Ingredients:

To make the cremoso:

  • 10 ounces’ (1 ½ cups) chocolate, finely chopped
  • 635 grams’ heavy cream, separated
  • 3 large egg yolks
  • 2 ½ tablespoons granulated sugar

To make the parfait:

  • 1/3 cup confectioners’ sugar
  • 1 1/2 tablespoons freshly brewed espresso, cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup toasted hazelnuts, chopped
  • Extra-virgin olive oil, to sprinkle
  • Sea salt, to sprinkle
  • 6 thin slices sourdough bread, toasted

 


Instructions:

To make the cremoso:

  • In a heatproof bowl, apply the chocolate; set aside.
  • In a pot over medium heat, apply the cream and granulated sugar, stirring occasionally, bring to boil.
  • In a large bowl, using an electric mixer, beat the egg yolks just until yellow and slightly thick.
  • Beating constantly, gradually apply the hot cream to the yolks, around two tablespoons at the time. (Remember, don’t apply it too quickly because the eggs can scramble.)
  • Return the eggs to the pan and heat over medium-low heat, stirring until you get a thick custard (about 2 minutes); don’t boil.
  • Pour the hot cream over the chocolate and stir thoroughly until melted and smooth.
  • Then, cover and allow the cremosoto cool and completely firm, at least 5-6 hours or, ideally overnight. (You can make the cremoso 1-2 days in advance and keep it in the fridge).

To make the parfait:

  • Using an electric mixer, beat the cream with the vanilla and confectioners’ sugar to soft peaks. Pour in the brewed espresso and divide into ramekins. Using a plastic wrap, cover and freeze for at least 80 minutes or up to overnight.
  • To serve, set aside around two teaspoons hazelnuts for garnish;
  • split the remainder among servings plates. Into hot water dip a metal tablespoon for 5 seconds to heat up. Next, using a clean kitchen towel wipe the spoon dry and run it along the cremoso in orderto scoop a great wave that barrels over itself.
  • Then, spoon the cremoso on top of the nuts; sprinkle with sea salt and drizzle with olive oil. Top each with a slice of sourdough toast; set a parfait ramekin. Sprinkle with the reserved hazelnuts.

Enjoy!