Bicerin

Expect a kick from this grown-up, layered hot chocolate which features a shot of espresso. This Italian hot chocolate is as traditional as hot chocolate gets

Prep:4 mins
Cook:3 mins

Serves 2
Easy

Nutrition per serving

kcal 567
fat 51g
saturates 29g
carbs 18g
sugars 0g
fibre 2g
protein 7g
salt 0.2g

Ingredients

125ml double cream
250ml whole milk or single cream
50g dark chocolate (at least 70% cocoa solids), finely chopped
demerara sugar, to taste
2 shots of freshly brewed espresso
10g hazelnuts, finely grated or chopped
pinch of cocoa powder

Method

Whisk the double cream in a bowl until it holds its shape but is still pourable. Set aside.
Pour the milk or single cream into a saucepan with the dark chocolate. Stir continuously over a low-medium heat using a whisk until the mixture comes to the boil. Reduce the heat to low and simmer while continuing to whisk. Add the demerara sugar to taste.
Warm two heatproof glasses by rinsing with hot water, then dry and pour in the espresso. Carefully pour over the chocolate mixture, then top with the whipped cream, hazelnuts and a pinch of cocoa powder.

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