Makes 6 servings.
- 1/4 cup milk
- 1/2 cup heavy cream
- 1 sprig rosemary, plus extra finely chopped to serve
- 3 1/2 ounces good quality milk chocolate, broken into small pieces
- 1 egg, separated
- 1/4 cup roasted hazelnuts, very finely chopped, plus a few extra finely chopped to serve
- 1/2 orange, juiced
In a small saucepan, bring the milk, cream, and rosemary to a boil over low heat. Actually, you will pull the pan off the heat as soon as small bubbles form around the rim. Set aside and let the rosemary infuse while you prepare the rest of the recipe.
Meanwhile, place the chocolate in the top of a double boiler (or a bowl set over simmering water) and melt. Add the egg yolk to the chocolate and mix with a wooden spoon. Add the hazelnuts and orange juice and mix well.
Remove the rosemary sprig from the milk and slowly pour the chocolate into the milk while stirring.
Whisk the egg white until soft peaks form. Gently fold into the chocolate mixture.
Pour the mixture into espresso-sized vessels and cover with plastic wrap. Place in the refrigerator and allow to set overnight.
Before serving, sprinkle with a combination of hazelnuts and rosemary.