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1
To make the cremoso, put the chocolate in a heatproof bowl.
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2
Combine the cream and sugar in a pot over medium heat and bring to a boil.
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3
In a large bowl, whisk the egg yolks until slightly thick and yellow.
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4
Whisking constantly, slowly add the hot cream to the egg yolks.
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5
Do not add it too quickly or the eggs will scramble.
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6
Return the eggs to the pot and whisk over medium-low heat until the custard is thick enough to coat the back of a spoon, about 2 minutes; do not boil.
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7
Pour the hot cream mixture over the chocolate and whisk thoroughly until the chocolate is melted and smooth.
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8
Cover and chill the cremoso until completely firm, at least 6 hours or, even better, overnight.
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9
The cremoso can easily be prepared a day or two in advance.
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10
To make the parfait, whip the cream with the confectioners sugar and vanilla to soft peaks.
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11
Gently fold in the espresso and spoon into 6 small (3- to 4-ounce) ramekins.
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12
Cover with plastic wrap and freeze for at least 1 hour or up to overnight.
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13
To serve, set aside about 2 teaspoons hazelnuts for garnish; divide the remainder among 6 dessert plates.
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14
Dip a metal tablespoon into hot water for a couple of seconds to heat up.
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15
Wipe the spoon dry with a kitchen towel and run the spoon along the cremoso to make a long wave that barrels over itself.
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16
Spoon the cremoso on top of the hazelnuts.
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17
Drizzle with olive oil and sprinkle with sea salt.
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18
Top each serving with a slice of sourdough toast, and set a ramekin of the parfait on the side.
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19
Sprinkle with the reserved nuts.
