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
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Prep:4 mins
Cook:3 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 567
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fat 51g
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saturates 29g
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carbs 18g
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sugars 0g
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fibre 2g
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protein 7g
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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.
