Although Miamians are assumed to be too bathing-suit conscious to indulge in dessert, this decadent milk-chocolatecremoso (a silky pudding-like dish) drizzled with olive oil is one of chef Michael Schwartz's best-sellers. "Some people are like, 'Whoa...olive oil and chocolate?'" Schwartz says. "But the olive oil reinforces the richness of the cremoso. As if you need any more richness."
2 cups heavy cream
1/3 cup granulated sugar
5 large egg yolks
1 pound good-quality milk chocolate, chopped
2 cups heavy cream
1/2 cup confectioners' sugar
1 tablespoon strong-brewed espresso, cooled
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
5 thin slices of white sandwich bread, halved diagonally and crusts trimmed
1/2 cup roasted hazelnuts, chopped
Extra-virgin olive oil, for drizzling
How to Make It
In a saucepan, heat the cream with the granulated sugar until hot to the touch. In a bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
In a bowl, beat the cream with the confectioners' sugar, espresso and vanilla until firm. Spoon the cream into ten 1/2-cup ramekins and freeze until firm.
Preheat the oven to 350°. Butter the bread on both sides. Toast on a baking sheet for about 8 minutes, or until golden.
Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil. Serve the espresso parfait and toast on the side.
The cremoso can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to 1 week.
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