Dark Chocolate Cremoso and Espresso Cream Parfait

By connieo

Ingredients

• 2 cups heavy cream
• 1/3 cup sugar
• 5 large egg yolks
• 1 lb good-quality dark chocolate, chopped
• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 2 Tbsp strong-brewed espresso, cooled
• 1 tsp pure vanilla extract
• 1/2 cup roasted hazelnuts (or almonds), chopped
• Pirouline wafers for garnishing

Preparation

Step 1

1. In a saucepan, heat cream with sugar until hot to the touch.

2. In a bowl, whisk egg yolks. Gradually whisk in 1 cup of hot cream. Stir mixture into saucepan & cook over medium heat, whisking, until slightly thickened, 3 minutes. Remove from heat.

3. Add chocolate & let stand until melted, 5 minutes. Whisk until smooth. Transfer to serving glasses & refrigerate until very cold, at least 4 hours.

4. In a bowl, beat cream with confectioners' sugar, espresso & vanilla until firm. Spoon cream over chocolate cremoso glasses & top with hazelnuts.

5. For fun, stick a Pirouline wafer in each. Yum!