Equipment
Cocktail shaker or jar
or Mixing bowl and whisk
Small saucepan
Heat-proof glasses
or Coffee mugs
Espresso machine
or Moka pot
Ingredients
2 servings
Chocolate Base
- 27 g cocoa powder, high-quality
- 160 ml water
- 10 g sugar
Coffee and Cream
- 160 ml heavy cream, chilled
- 2 espresso
Nutrition (per serving)
328
Calories
5g
Protein
16g
Carbs
31g
Fat
5g
Fiber
8g
Sugar
36mg
Sodium
Method
01
Place the cocktail shaker or jar in the freezer to chill for 15 minutes.
15m
02
Fill the serving glasses with hot water to preheat the glass.
03
Mix cocoa powder and water in a saucepan over medium heat and simmer at approximately 95°C (203°F) for 10 minutes until the mixture thickens.
10mLook for: Liquid coats the back of a spoon
04
Add sugar to the chocolate mixture to reach desired sweetness, then remove from heat.
05
Discard the warming water from the glasses and dry them thoroughly.
06
Pour the chilled cream into the frozen shaker and shake for 1 minute until it reaches a thick, pourable consistency.
1mFeel: Cream feels heavy and resistant while shaking
07
Extract two long shots of espresso.
08
Pour one espresso shot into each glass, add 80ml of the chocolate mixture, and gently layer the thickened cream on top using a spoon.
Look for: Three distinct layers are visible in the glass
Chef's Notes
- For the richest chocolate flavor, use a high-quality unsweetened cocoa powder, preferably Dutch-processed for a smoother taste and darker color.
- Ensure the cream is very cold before whipping. This will help it achieve a thicker, more stable consistency for layering.
- When layering the cream, use the back of a warm spoon held just above the surface of the chocolate layer to help it gently float without mixing.
- Preheating the glass is crucial for maintaining the temperature of the bicerin and preventing the layers from merging too quickly.
