Bicerin caffe
Bicerin (literally "small glass" in Piedmontese dialect) is a typical drink from the city of Turin and a precursor to the famous cappuccino. The original recipe is unknown as it is closely guarded at Caffè Confetteria Al Bicerin in the city where it was created in 1764, although there are very worthy approximations found in many Italian cafes and can even be prepared at home without detracting from the original.
INGREDIENTS (1 serving)
- Whipped cream
- 1 cafe espresso (strong, 30 ml, 1 fl oz)
- 30 grams of dark chocolate (one ounce)
- Sugar to taste
- Milk (optional)
First, whip the cream with a bit of sugar and refrigerate. Then, prepare an espresso and sweeten it to taste. Melt the ounce of chocolate using a double boiler or in the microwave, and if a milder flavor is desired, you can add a tablespoon of milk.
Now, let's assemble the Bicerin. Place the chocolate at the bottom, pour the espresso over it, and crown it with the whipped cream (about a finger's width). Some people mix the coffee and chocolate before adding the cream, although the orthodox way is to serve it with the layers unmixed.
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