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MAKE THE CREMOSO:.
In a saucepan, heat the cream with the granulated sugar until hot to the touch.
In a bowl, whisk the egg yolks.
Gradually whisk in 1 cup of the hot cream.
Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes.
Remove from the heat.
Add the chocolate and let stand until melted, 5 minutes.
Whisk until smooth.
Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
MAKE THE CUBAN COFFE OR ESPRESSO PARFAIT:.
In a bowl, beat the cream with the confectioners’ sugar, espresso and vanilla until firm.
Spoon the cream into ten ½-cup ramekins and freeze until firm.
Preheat the oven to 350°F
Butter the bread on both sides & toast on a baking sheet for about 8 minutes, or until golden.
Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil.
Serve the espresso parfait and toast on the side.
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