Equipment
Ingredients
Chocolate Base
- 27 g cocoa powder, high-quality
- 160 ml water
- 10 g sugar
Coffee and Cream
- 160 ml heavy cream, chilled
- 2 espresso
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 328 kcal
- Protein
- 5 g
- Carbohydrates
- 16 g
- Fat
- 31 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 36 mg
- Saturated Fat
- 20 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 90 mg
- Potassium
- 350 mg
- Calcium
- 74 mg
- Iron
- 2.0 mg
- Magnesium
- 122 mg
- Phosphorus
- 150 mg
- Zinc
- 1.1 mg
- Vitamin A
- 329 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 1.3 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.29 mg
- Niacin
- 3.5 mg
- Folate
- 8 mcg
- Water
- 185 g
- Caffeine
- 158 mg
Sources: USDA FoodData Central
Method
Place the cocktail shaker or jar in the freezer to chill for 15 minutes.
Fill the serving glasses with hot water to preheat the glass.
Mix cocoa powder and water in a saucepan over medium heat and simmer at approximately 95°C (203°F) for 10 minutes until the mixture thickens.
Add sugar to the chocolate mixture to reach desired sweetness, then remove from heat.
Discard the warming water from the glasses and dry them thoroughly.
Pour the chilled cream into the frozen shaker and shake for 1 minute until it reaches a thick, pourable consistency.
Extract two long shots of espresso.
Pour one espresso shot into each glass, add 80ml of the chocolate mixture, and gently layer the thickened cream on top using a spoon.
Chef's Notes
- For the richest chocolate flavor, use a high-quality unsweetened cocoa powder, preferably Dutch-processed for a smoother taste and darker color.
- Ensure the cream is very cold before whipping. This will help it achieve a thicker, more stable consistency for layering.
- When layering the cream, use the back of a warm spoon held just above the surface of the chocolate layer to help it gently float without mixing.
- Preheating the glass is crucial for maintaining the temperature of the bicerin and preventing the layers from merging too quickly.
Storage
Troubleshooting
Layers are mixing together instead of staying separate
Cause: The cream is too thin or the components were poured too forcefully
Fix: Cannot be fixed once mixed; the drink will still taste correct but lose its visual appeal
Prevention: Ensure the cream is shaken until significantly thickened and pour it slowly over the back of a spoon
Cultural Context
Bicerin is a historic beverage originating in Turin, Italy, dating back to the mid-18th century. Originally served in cafes, it was a popular, energizing drink for intellectuals and workers alike. Its layered presentation symbolizes the three main components: chocolate, coffee, and cream, reflecting the rich culinary heritage of Piedmont.
