📝 About This Recipe
Hailing from the historic cafes of Turin, Italy, the Bicerin is a sophisticated masterpiece of texture and temperature. This iconic drink features three distinct, unmixed layers: rich homemade bittersweet chocolate, intense espresso, and a cloud of cold, lightly whipped cream. It is a luxurious indulgence that balances the bitterness of dark cocoa with the punch of Italian coffee, offering a sensory journey that has captivated coffee lovers since the 18th century.
🥗 Ingredients
The Chocolate Base
- 100 grams High-quality dark chocolate (at least 60-70% cocoa solids, finely chopped)
- 1/2 cup Whole milk (full fat for richness)
- 2 tablespoons Heavy cream (added to the chocolate for silkiness)
- 1 teaspoon Unsweetened cocoa powder (sifted to avoid lumps)
- 1 tablespoon Granulated sugar (adjust to taste based on chocolate bitterness)
The Coffee Layer
- 4 shots Freshly brewed espresso (approximately 120ml total; use a dark Italian roast)
The Cream Topping
- 1/2 cup Heavy whipping cream (well-chilled)
- 1 teaspoon Confectioners' sugar (optional, for a very subtle sweetness)
- 1/4 teaspoon Vanilla extract (pure extract)
Garnish (Optional)
- 1 pinch Dark chocolate shavings (for elegance)
- 1 dusting Cocoa powder (optional)
👨🍳 Instructions
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1
Begin by preparing the chocolate base. In a small heavy-bottomed saucepan, combine the whole milk, 2 tablespoons of heavy cream, and sugar over medium-low heat.
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2
Once the milk is steaming but not boiling, whisk in the sifted cocoa powder until fully incorporated and smooth.
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3
Add the finely chopped dark chocolate to the milk mixture. Reduce heat to low and stir constantly with a silicone spatula until the chocolate is completely melted and the mixture thickens slightly to a pourable ganache consistency (about 5 minutes).
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4
Remove the chocolate from the heat and set it aside. Keep it warm, but do not let it boil as this will break the emulsion.
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5
Prepare the cream topping. Pour the chilled heavy whipping cream, vanilla, and confectioners' sugar into a cold mixing bowl.
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6
Whisk the cream by hand or with an electric mixer only until it reaches 'semi-stiff' peaks. It should be thick enough to sit on top of the liquid but still have a soft, velvety flow. Do not over-whip into stiff butter-like peaks.
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7
Warm two clear, stemmed glasses (traditionally round-bottomed) by rinsing them with hot water. This prevents the glass from cracking and keeps the drink hot.
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8
Brew your 4 shots of espresso. It is vital that the coffee is very hot and fresh for the layering process.
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9
Pour the warm chocolate mixture into the bottom of each glass, filling them approximately one-third of the way up.
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10
Now, create the second layer. Place a spoon face-down against the inside of the glass, just above the chocolate layer. Slowly and gently pour the hot espresso over the back of the spoon to create a distinct middle layer.
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11
Carefully dollop or pour the lightly whipped cold cream over the top of the espresso. The cream should float gracefully on the surface, creating a sharp white contrast.
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12
Garnish with a tiny pinch of chocolate shavings if desired. Serve immediately while the bottom layers are hot and the top is cold.
💡 Chef's Tips
The secret to a perfect Bicerin is the 'non-mix' rule; never stir the drink, as the magic lies in the transition of temperatures and flavors as you sip. Use the highest quality chocolate you can find, as it provides the primary flavor profile of the beverage. Ensure your heavy cream is very cold before whisking to achieve that signature silky, pourable texture. If you don't have an espresso machine, use a Moka pot for a strong, concentrated coffee that mimics espresso's intensity. Always use clear glassware to showcase the beautiful visual separation of the three layers.
🍽️ Serving Suggestions
Serve with traditional Piedmontese hazelnut cookies (Nocciolini di Chivasso) for an authentic Turin experience. Pair with a buttery croissant or a slice of panettone during the winter months. Offer a small glass of sparkling water on the side to cleanse the palate between sips. Serve as a sophisticated mid-afternoon pick-me-up or an elegant liquid dessert after a dinner party. Accompany with a small piece of high-quality dark chocolate to enhance the cocoa notes.