Bicerin
The depth of bittersweet chocolate mingles beautifully with a rich dark roasted coffee. A quick stir to swirl them together then finish with a soft, fluffy cloud of sweetened whipped cream and just a tiny bit more chocolate.
Equipment
- Electric mixer
- small saucepan
Ingredients
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ¾ cup milk, whole or 2%
- 6 tablespoons chopped bittersweet chocolate, plus extra for garnish
- Pinch of kosher salt
- 1 cup hot dark roast coffee or espresso
Instructions
- For the whipped cream:
- Pour the heavy cream in a medium mixing bowl. Beat the cream on medium speed for about 1 to 2 minutes, just until the cream begins to thicken.
- Add the powdered sugar and the vanilla extract and continue beating on medium until stiff peaks form. Refrigerate the cream while you make the hot chocolate.
- Add the bittersweet chocolate and the pinch of kosher salt to a small saucepan. Pour in the milk, whisking to blend together.
- Warm over medium-low heat until the chocolate has melted into the milk, and the hot chocolate is warmed through.
- Divide the hot coffee between two tall, narrow glasses.
- Split the hot chocolate between the two glasses. Give the hot beverage a gentle stir.
- Top with a dollop of whipped cream and an additional sprinkling of the bittersweet chocolate.