Bicerin

• double cream↗125ml ml
• whole milk↗250ml ml

  or single cream

• dark chocolate↗50g g

  (at least 70% cocoa), finely chopped

• demerara sugar↗

  to taste

• espresso↗2 shots of freshly brewed
• forest nuts10g g

  finely grated or chopped

• cocoa powder↗pinch of

Step-by-step instructions

1. 1

   Whisk the double cream in a bowl until it holds shape but remains fluid. Set aside.

2. 2

   Pour the milk or single cream into a saucepan with the dark chocolate. Stir constantly over medium‑low heat with a whisk until the mixture boils. Reduce heat to minimum and simmer, continuing to whisk. Add demerara sugar to taste.

3. 3

   Warm two heat‑proof glasses by rinsing them with hot water, then dry and pour in the espresso. Carefully pour the chocolate mixture, then top with the whipped cream, forest nuts and a pinch of cocoa powder.