Bicerin
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Ingredients
- 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)
Nutritional analysis per serving (2 servings)
298 calories; 29 grams fat; 18 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 3 grams protein; 50 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
- 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.
Private Notes