Sweet and salty, creamy and crunchy: if you close your eyes while eating a cremoso you may think it’s the most delicious chocolate-covered pretzel. This dessert combines all the elements that make your senses sing. The perfect ending…

SERVES 10

CREMOSO

5 large egg yolks

2 cups heavy cream

⅓ cup granulated sugar

1 pound milk chocolate, coarsely chopped

ESPRESSO PARFAIT

2 cups heavy cream

½ cup confectioners’ sugar

1 teaspoon vanilla extract

1 tablespoon brewed espresso, cooled

½ cup chopped hazelnuts

Extra-virgin olive oil

Sea salt

10 slices sourdough bread, toasted

FOR THE CREMOSO

Lightly whisk the egg yolks in a heatproof mixing bowl. In a saucepan, bring the cream and the sugar to a boil. Remove from the heat and slowly whisk into the egg yolks to temper them. Return the mixture to the saucepan and cook over low heat for 1 minute, or until thickened. Remove from the heat.

Place the chocolate in a heatproof bowl and pour the hot cream mixture over it. Whisk thoroughly. Spoon the cremoso into 10 small serving bowls or cups, cover them with plastic wrap, and refrigerate until the cremosos are completely firm, overnight or at least 8 hours.

FOR THE ESPRESSO PARFAIT

In a bowl, whisk the cream with the confectioners’ sugar and vanilla until soft peaks form. Gently fold in the espresso, and spoon the parfait into 10 small ramekins. Freeze overnight or for at least 8 hours.

TO SERVE

Drizzle the cremosos with some oil and sprinkle with some salt. Top each with a garnish of hazelnuts. Place a ramekin of parfait to the side of each cremoso, and serve with the slices of toast.