Bicerin Torinese

Ingredients

• 150 ml whole milk
• 80 g dark chocolate (70% cocoa), finely chopped
• 1 tsp caster sugar
• 2 short espressos (about 60 ml)
• 80 ml double cream, well chilled
• cocoa powder, to finish (optional)

Before you cook

• Chop the chocolate finely so it melts quickly and evenly.
• Rinse two small heatproof glasses with hot water and dry them.
• Whisk the cold cream until it just thickens but still pours from a spoon.

Steps

1. Warm the milk in a small pan over low heat until it steams.
2. Add the chopped chocolate and the sugar, and whisk until the chocolate has melted.
3. Keep whisking over low heat for 2 minutes, until the chocolate thickens enough to coat the whisk.
4. Pour the hot chocolate into the two glasses, filling each about a third of the way up.
5. Brew the espressos.
6. Pour the espresso slowly over the back of a teaspoon held just above the chocolate, so it settles as a second layer.
7. Spoon the cream on top in the same way, letting it float rather than sink.
8. Dust with a little cocoa if you like, and drink it straight away without stirring.