Bicerin Classico Recipe #380778
In Mocha, by Michael Turbak; credited to Fortunato Nicotra, Felidia, NY, NY
1 hour | 30 min prep
SERVES 4
- 6 ounces whole milk
- 3 ounces bittersweet chocolate (finely chopped or shaved, may also use Gianduja)
- salt, a pinch
- 8 ounces espresso or very strong coffee
- whipped cream, lightly sweetened
- Make the hot chocolate: heat the milk slowly in a small saucepan over low heat, stirring often, until steaming; be careful not to scorch it.
- Add in the chopped chocolate and salt to steaming milk; stir slowly over low heat; do not allow the mixture to boil; remove from heat.
- To assemble bicerin: use 4 tempered short-stemmed glasses and pour 2 ounces of hot, freshly pulled espresso into each.
- Next, create a separate layer with 2 ounces of the warm chocolate on top of each espresso layer by pouring down the bottom of a tablespoon held against the side of the glass.
- Again, using tablespoon, pour another equal layer of cream over the top of each drink.
- The cream should be hand-whipped to a consistency just thick enough to float on top of the drink.
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5 stars