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“Think a proper Italian mocha (from the New York Times)”
READY IN:
20mins
SERVES:
2
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. At least 15 minutes before making the bicerin, place stainless steel cocktail shaker or jar in the freezer and fill two water goblets or irish coffee mugs with hot tap water.
  2. In a small saucepan combine chocolate with 2/3 cup water and set over medium heat.
  3. Simmer for 10 minutes or until chocolate coats the spoon.
  4. Add sugar to taste and turn off heat.
  5. Empty glasses and wipe dry.
  6. Remove shaker from freezer and add cream. Shake vigorously for 1 minute.
  7. Make espresso and add a shot to each glass with 1/3 cup chocolate mixture.
  8. Carefully spoon 1/3 cup cream over top and serve immediately.

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