Bicerin

Name: Bicerin
Yield: 2 drinks
Cuisine: italian
Ingredients: 1/3 cup high-quality cocoa powder, dark chocolate shavings or hot chocolate mix (see note); Sugar; 2/3 cup chilled heavy cream; Ground espresso (enough for 2 long shots, about 1/3 cup each)

By Dana Bowen

Rating: 4(106)
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Ingredients

Yield:2 drinks

⅓cup high-quality cocoa powder, dark chocolate shavings or hot chocolate mix (see note)
Sugar
⅔cup chilled heavy cream
Ground espresso (enough for 2 long shots, about ⅓ cup each)

Ingredient Substitution Guide

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Preparation

Step 1
At least 15 minutes before making bicerin, place stainless steel cocktail shaker or jar in the freezer. Fill 2 water goblets or Irish coffee mugs with hot tap water.
Step 2
In small saucepan combine chocolate with about ⅔ cup water, and set over medium heat. Simmer, stirring occasionally, until chocolate coats spoon, about 10 minutes. Add sugar to taste. Shut off heat.
Step 3
Empty glasses and wipe dry. Remove shaker or jar from freezer, add cream and shake vigorously 1 minute. Make espresso. To each glass or mug add a shot of espresso and ⅓ cup chocolate, and carefully spoon ⅓ cup cream over top. Serve immediately.

Tip

Venchi's Cacao Due Vecchi cocoa, produced in the Piedmont region of Italy and sold at DiPalo Fine Foods (200 Grand Street, at Mott Street, 212-226-1033), yields thick, rich hot chocolate that can be sweetened to taste. The cost is $8.99 for 250 grams, or about 9 ounces.