Milk chocolate cremoso with espresso parfait is my quiet showpiece dessert: a silky milk chocolate custard topped with frozen espresso cream and chopped hazelnuts. Nearly all of the recipe's time is chilling, so the work is brief and the payoff is big.
Prepare to have your dessert world turned upside down! This Milk Chocolate Cremoso is the definition of decadent. Imagine the silkiest, richest chocolate pudding you’ve ever had, but elevated to a whole new level. It’s a symphony of sweet and salty, creamy and crunchy. The first spoonful, with its surprising hint of olive oil and sea salt, might just remind you of the most gourmet chocolate-covered pretzel you’ve ever dreamed of. Paired with a cloud-like espresso parfait and crunchy toasted sourdough, this isn’t just a dessert; it’s an experience. The perfect, unforgettable ending to any meal.
Ingredients
• Milk Chocolate Cremoso
• 5 large egg yolks
• 2 cups / 480 ml heavy cream
• ⅓ cup / 67 g (2.36 oz) granulated sugar
• 1 pound / 450 g (15.9 oz) milk chocolate, coarsely chopped
• Espresso Parfait
• 2 cups / 480 ml heavy cream
• ½ cup / 60 g (2.12 oz) confectioners’ sugar
• 1 teaspoon / 5 ml (0.2 fl oz) vanilla extract
• 1 tablespoon / 15 ml (0.5 fl oz) brewed espresso, cooled
• For Serving
• ½ cup / 65 g (2.29 oz) chopped hazelnuts
• Extra-virgin olive oil, for drizzling
• Flaky sea salt, for sprinkling
• 10 slices sourdough bread, toasted
Instructions
1. Make the Cremoso
2. In a medium heatproof bowl, lightly whisk the 5 large egg yolks and set aside.
3. Combine 2 cups (480 ml) of heavy cream and ⅓ cup of granulated sugar in a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Remove the cream mixture from the heat. Very slowly, pour the hot cream into the egg yolks while whisking constantly to temper the eggs and prevent scrambling.
5. Return the entire mixture to the saucepan. Cook over low heat, stirring constantly, for about 1 minute, or until it has thickened enough to coat the back of a spoon.
6. Place the 1 pound (454 g / 16 oz) of chopped milk chocolate in a large heatproof bowl. Pour the hot custard base over the chocolate and let it sit for a minute to melt.
7. Whisk the mixture until it is completely smooth and glossy.
8. Divide the cremoso evenly among 10 small serving bowls or cups. Cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 8 hours, or overnight, until completely firm.
9. Prepare the Espresso Parfait
10. In a large mixing bowl, use a hand mixer or stand mixer to whip 2 cups (480 ml) of heavy cream, ½ cup of confectioners’ sugar, and 1 teaspoon (5 ml / 0.2 fl oz) of vanilla extract until soft peaks form.
11. Gently fold in the 1 tablespoon (15 ml / 0.5 fl oz) of cooled espresso until just combined. Be careful not to overmix.
12. Spoon the parfait mixture into 10 small ramekins or a single freezer-safe container. Freeze for at least 8 hours, or overnight, until solid.
13. Assemble and Serve
14. Just before serving, remove the cremosos from the refrigerator. Drizzle each one with a small amount of high-quality extra-virgin olive oil and a sprinkle of flaky sea salt.
15. Top each cremoso with a sprinkle of the ½ cup of chopped hazelnuts.
16. Serve immediately with a ramekin of the frozen espresso parfait and a slice of toasted sourdough on the side for dipping.
Nutritional Information
• Estimated values per serving (1 of 10).
• Calories: 750 kcal
• Fat: 58g
• Saturated Fat: 35g
• Carbohydrates: 48g
• Sugar: 38g
• Protein: 9g
Pro Tips
• When tempering the eggs, pour the hot cream in a very thin, steady stream while whisking vigorously. This is the key to a silky-smooth custard without any scrambled egg bits.
• For a deeper, less sweet flavor, substitute half of the milk chocolate with a 60-70% cacao dark chocolate. This will create a more complex and intense cremoso.
• Both the cremoso and the parfait are perfect make-ahead components. Prepare them up to two days in advance and keep them chilled/frozen until you’re ready to assemble and serve.
FAQ
Q: Can I make this milk chocolate cremoso vegan
A: Yes, with a few key substitutions. Use a high-quality vegan milk chocolate, full-fat coconut cream in place of heavy cream, and a cornstarch slurry (about 2-3 tbsp / 45 ml cornstarch mixed with a little cold cream) instead of egg yolks to thicken the base. For the parfait, use whipped coconut cream or a vegan whipping cream alternative.
Q: How can I make this recipe without eggs
A: To make an egg-free cremoso, simply omit the egg yolks. You can create a delicious, thick custard by making a slurry with 2-3 tablespoons (45 ml / 1.5 fl oz) of cornstarch and a small amount of the cold heavy cream. Whisk this into the saucepan with the remaining cream and sugar, and heat until it thickens enough to coat a spoon before pouring it over the chocolate.
Q: Is all milk chocolate suitable for a vegetarian diet
A: Yes, standard milk chocolate is always vegetarian as its main ingredients are cocoa, sugar, and milk products. For a deeper, less sweet flavor, you can follow the pro-tip and substitute some or all of the milk chocolate with a high-quality dark chocolate (60-70% cacao), which is also a great option and often vegan.
Q: How long can I store the vegetarian cremoso and parfait
A: This dessert is perfect for making ahead. The cremoso can be stored in the refrigerator for up to 3 days; ensure plastic wrap touches the surface to prevent a skin from forming. The espresso parfait can be kept in an airtight container in the freezer for up to 2 weeks. Assemble with toppings just before serving for the best texture.
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Milk Chocolate Cremoso with Espresso Parfait
Ingredients
Method
- Make the Cremoso
- In a medium heatproof bowl, lightly whisk the 5 large egg yolks and set aside.
- Combine 2 cups (480 ml) of heavy cream and ⅓ cup of granulated sugar in a small saucepan.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Remove the cream mixture from the heat. Very slowly, pour the hot cream into the egg yolks while whisking constantly to temper the eggs and prevent scrambling.
- Return the entire mixture to the saucepan.
- Cook over low heat, stirring constantly, for about 1 minute, or until it has thickened enough to coat the back of a spoon.
- Place the 1 pound (454 g / 16 oz) of chopped milk chocolate in a large heatproof bowl.
- Pour the hot custard base over the chocolate and let it sit for a minute to melt.
- Whisk the mixture until it is completely smooth and glossy.
- Divide the cremoso evenly among 10 small serving bowls or cups.
- Cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.
- Refrigerate for at least 8 hours, or overnight, until completely firm.
- Prepare the Espresso Parfait
- In a large mixing bowl, use a hand mixer or stand mixer to whip 2 cups (480 ml) of heavy cream, ½ cup of confectioners' sugar, and 1 teaspoon (5 ml / 0.2 fl oz) of vanilla extract until soft peaks form.
- Gently fold in the 1 tablespoon (15 ml / 0.5 fl oz) of cooled espresso until just combined. Be careful not to overmix.
- Spoon the parfait mixture into 10 small ramekins or a single freezer-safe container.
- Freeze for at least 8 hours, or overnight, until solid.
- Assemble and Serve
- Just before serving, remove the cremosos from the refrigerator.
- Drizzle each one with a small amount of high-quality extra-virgin olive oil and a sprinkle of flaky sea salt.
- Top each cremoso with a sprinkle of the ½ cup of chopped hazelnuts.
- Serve immediately with a ramekin of the frozen espresso parfait and a slice of toasted sourdough on the side for dipping.
- When tempering the eggs, pour the hot cream in a very thin, steady stream while whisking vigorously. This is the key to a silky-smooth custard without any scrambled egg bits.
