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Bicerin

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Expect a kick from this grown-up, layered hot chocolate which features a shot of espresso. This Italian hot chocolate is as traditional as hot chocolate gets

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal567
fat51g
saturates29g
carbs18g
sugars16g
fibre2g
protein7g
salt0.2g
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Ingredients

  • 125ml double cream
  • 250ml whole milk or single cream
  • 50g dark chocolate (at least 70% cocoa solids), finely chopped
  • demerara sugar, to taste
  • 2 shots of freshly brewed espresso
  • 10g hazelnuts, finely grated or chopped
  • pinch of cocoa powder

Method

  • STEP 1

    Whisk the double cream in a bowl until it holds its shape but is still pourable. Set aside.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, October 2021

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