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1
Melt the chocolate and praline separately in glass bowls in the microwave, using 30-second bursts.
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2
Stir together until smooth, then fold in the feuilletine.
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3
Roll the mixture between two sheets of parchment to a little less than 1/4 inch thick.
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4
Clean up the edges and slide onto a baking sheet.
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5
Freeze for at least 2 hours.
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6
Set up an ice bath in a large bowl.
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7
Put the chocolate in a glass bowl and microwave for 30 seconds.
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8
It wont be completely melted.
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9
Spoon 3 tablespoons of the milk into a small glass bowl.
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10
Sprinkle the gelatin over the surface and set aside.
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11
Put the remaining 1/2 cup plus 3 tablespoons milk, the cream, the vanilla pod and seeds, and salt in a saucepan.
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12
Bring to a simmer over medium heat.
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13
Whisk the eggs and sugar in a medium bowl until pale yellow.
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14
When the milk mixture is simmering, slowly add about 1 cup to the eggs and whisk for about a minute to temper them (keep the pan off the heat while you do this).
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15
Scrape the eggs back into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180F.
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16
Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.
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17
Microwave the milk and gelatin for 30 seconds or heat gently in a small saucepan until melted.
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18
Whisk into the mixture.
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19
Pour one-third of the mixture over the chocolate and stir from the center out.
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20
Pour in another one-third, stirring again from the center out.
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21
Pour in the remaining mixture; stir from the center out until smooth.
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22
Add the orange oil and mix with an immersion blender.
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23
Strain into a medium bowl and set into the ice bath.
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24
Cover with plastic wrap placed directly on the surface.
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25
Let cool completely.
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26
Line eight 2 1/4-inch tart rings with acetate or parchment, making a collar, and place on a baking sheet.
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27
Cut eight 2 1/4-inch disks of devils food cake and place in the bottom of the molds.
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28
Cut 2-inch disks of the pistachio-chocolate crunch and set on top of the cake.
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29
Fill a pastry bag with the bitter chocolate custard and pipe into the molds, filling them to the top of the collar.
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30
Even off the tops.
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31
Refrigerate until set, about 2 hours or up to 2 days.
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32
Put the espresso, lecithin, sugar, and butter in a small sauce-pan and bring to a boil over high heat.
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33
Keep warm until youre ready to serve.
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34
Aerate the espresso with an immersion blender until very bubbly.
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35
Spoon a generous amount of the espresso bubbles into each dessert bowl.
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36
Unmold the desserts carefully.
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37
Set a pistachio tuile on top of each dessert, then place the dessert in the center of the bubbles and garnish with some cacao nibs and pistachios, if you want.
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38
Alternatively, you could serve the bubbles next to the desserts.
