Turin Bicerin, Layered Chocolate, Espresso and Cream

What you need

• 80 ml (1/3 cup) heavy cream, cold
• 150 ml (2/3 cup) whole milk
• 1 tsp sugar
• 50 g (1 3/4 oz) dark chocolate, finely chopped
• 60 ml (2 shots) espresso, freshly brewed, hot

Method

Restated from the original video

1. 1

   Whip the cream by hand until it thickens to a loose, floppy texture that still pours slowly. It must not hold peaks. Refrigerate.

2. 2

   Heat the milk and sugar in a small saucepan over medium-low heat until steaming. Do not let it boil.

3. 3

   Take the pan off the heat, add the chocolate and whisk until melted, smooth and glossy. Keep it hot.

4. 4

   Warm two small glasses (about 180 ml each) with hot water, then dry them.

5. 5

   Divide the hot chocolate between the glasses, filling each a little over halfway.

6. 6

   Hold a spoon upside down just above the chocolate and pour half the espresso slowly over it into each glass, so it settles as a separate layer.

7. 7

   Spoon the cold cream over the back of the spoon to form the top layer.

8. 8

   Serve at once without stirring. Drink so that all three layers reach the mouth together.

Imported from ricettemania.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.