Italian Mocha Bicerin Recipes

{BICERIN} CLASSIC ITALIAN HOT CHOCOLATE AND ESPRESSO DRINK RECIPE

Steps:

• Make The Hot Chocolate Ganache: Place milk in a small saucepan over medium heat and cook until simmering, about 4 minutes. Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Set aside until ready to use.TIP: The hot chocolate ganache can be made up to a few hours ahead of time. Rewarm over low heat until pourable, carefully whisking as needed until smooth.
• Prepare The Glasses: Place a cocktail shaker in the freezer until well chilled, at least 10 minutes. Meanwhile, fill four heatproof glasses with very hot tap water and set aside.
• Layer The Drink: tart by emptying out the hot water and adding the hot chocolate ganache. To do so slightly tilting the glass, slowly pouring in one quarter (about 1 1/2 to 2 ounces) of hot chocolate ganache into each glass. Next carefully pour in 1 shot of espresso to each glass. Alternatively, you can float the espresso by placing the tip of a spoon perpendicular to the inside edge of the glass, turn the curve of the spoon toward the ceiling, and slightly angle the spoon downward.Slowly pour the espresso down the spoon toward the inside of the glass.
• Shake The Cream: Remove the shaker from the freezer, add the cream, and shake vigorously until frothy, at least 20 times.
• Serve The Bicerin: Spoon the shaken cream on top of the hot chocolate in each glass and serve immediately.

BICERIN

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.

BICERIN

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.

ITALIAN MOCHA (BICERIN)

Steps:

• Heat the milk to boiling.
• Reduce heat and whisk in chocolate and sugar.
• Heat mixture to boiling while stirring continuously.
• Remove from heat and whisk in coffee and creamer if using skim milk (it thickens the drink a bit).
• Serve immediately.