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Bicerin (Italian coffee and chocolate drink)

Name: Bicerin (Italian coffee and chocolate drink)
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 150g dark chocolate (70%), chopped; 75g whole milk; Few drops hazelnut extract (optional); 200g double cream; 50g sugar; 6 double shots espresso to serve; Cocoa powder to dust

By: Chris Leach

Published: 28 Nov 23
Updated: 25 Mar 24

Bicerin (Italian coffee and chocolate drink)

Bicerin is a hot drink from Turin, Italy. A layer of espresso is topped with a layer of melted chocolate followed by a layer of whipped cream. Heaven.

Don’t be tempted to stir the layers of bicerin together – the joy in drinking it is getting the mixture of hot and cold layers of different textures. This recipe is from Chris Leach, chef at lauded Italian restaurant Manteca in London.

Not a coffee fan? Check out our ultimate hot chocolate recipe – it’s made with both dark and milk chocolate.

Easy
December 2023

Test kitchen approved

Serves 6
Hands-on time 20 min

Bicerin is a hot drink from Turin, Italy. A layer of espresso is topped with a layer of melted chocolate followed by a layer of whipped cream. Heaven.

Not a coffee fan? Check out our ultimate hot chocolate recipe – it’s made with both dark and milk chocolate.

Gluten-free recipes

Nutrition: Per serving

Calories: 346kcals,
Fat: 28g (17g saturated)
Protein: 3.2g
Carbohydrates: 20g (16g sugars)
Fibre: 1.5g
Salt: 0.1g

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Ingredients

150g dark chocolate (70%), chopped
75g whole milk
Few drops hazelnut extract (optional)
200g double cream
50g sugar
6 double shots espresso to serve
Cocoa powder to dust

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Method

Melt the chocolate and milk together in a saucepan over a very low heat until smooth and fully combined, then add the hazelnut extract (if using). Whip the double cream and sugar together until it forms soft peaks (that flop over when you take the beaters out).
Pour a double shot of espresso into a glass. Hold a spoon upside-down over the top, then very slowly pour the chocolate over the spoon so it settles in a layer above the coffee. Top this with the whipped cream, then finish with a little cocoa powder. Repeat with the remaining espresso to make 6 in total.