Bicerin Coffee Chocolate Drink Recipes

Steps:

• 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.
• In small saucepan combine chocolate with about 2/3 cup water, and set over medium heat. Simmer, stirring occasionally, until chocolate coats spoon, about 10 minutes. Add sugar to taste. Shut off heat.
• 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 1/3 cup chocolate, and carefully spoon 1/3 cup cream over top. Serve immediately.

Steps:

• 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.

Steps:

• Make up a small jug of really good-quality drinking chocolate (I use Charbonnel & Walker, which is quite expensive, but tastes fantastic). Make some strong espresso. Third-fill two glasses with the coffee, adding sugar to taste. Add another third of chocolate. Whisk some single cream until frothy, pour over the mocha so that it sits on the top. Drink and enjoy.