Bicerin 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:

• At least 15 minutes before making the bicerin, place stainless steel cocktail shaker or jar in the freezer and fill two water goblets or irish coffee mugs with hot tap water.
• In a small saucepan combine chocolate with 2/3 cup water and set over medium heat.
• Simmer for 10 minutes or until chocolate coats the spoon.
• Add sugar to taste and turn off heat.
• Empty glasses and wipe dry.
• Remove shaker from freezer and add cream. Shake vigorously for 1 minute.
• Make espresso and add a shot to each glass with 1/3 cup chocolate mixture.
• Carefully spoon 1/3 cup cream over top and serve immediately.

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 a small saucepan, combine chocolate with 2/3 cup water and set over medium heat. Simmer, stirring occasionally, until chocolate coats spoon, about 10 minutes.
• Add sugar to taste and 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, 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.