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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
6 ounces whole milk |
3 ounces bittersweet chocolate (finely chopped or shaved, may also use gianduja) |
salt, a pinch |
8 ounces espresso or 8 ounces very strong coffee |
whipped cream, lightly sweetened |
Directions:
1. 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.
2. 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.
3. To assemble bicerin: use 4 tempered short-stemmed glasses and pour 2 ounces of hot, freshly pulled espresso into each.
4. 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.
5. Again, using tablespoon, pour another equal layer of cream over the top of each drink.
6. The cream should be hand-whipped to a consistency just thick enough to float on top of the drink.
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