Bicerin

By Dana Bowen

Bicerin
Ting-Li Wang/The New York Times
Rating
4(103)
Notes
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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
Nutritional analysis per serving (2 servings)

302 calories; 30 grams fat; 18 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 2 grams protein; 59 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

  1. 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.

  2. 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.

  3. 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.

Ratings

4 out of 5
103 user ratings
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