Italian Mocha Bicerin Recipes

ITALIAN MOCHA (BICERIN)

Steps:

• Heat the milk to boiling.
• Reduce heat and whisk in chocolate and sugar.
• Heat mixture to boiling while stirring continuously.
• Remove from heat and whisk in coffee and creamer if using skim milk (it thickens the drink a bit).
• Serve immediately.

BICERIN

Steps:

• 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.
• In a small saucepan combine chocolate with 2/3 cup water and set over medium heat.
• Simmer for 10 minutes or until chocolate coats the spoon.
• Add sugar to taste and turn off heat.
• Empty glasses and wipe dry.
• Remove shaker from freezer and add cream. Shake vigorously for 1 minute.
• Make espresso and add a shot to each glass with 1/3 cup chocolate mixture.
• Carefully spoon 1/3 cup cream over top and serve immediately.

ITALIAN MOCHA TIRAMISU

Steps:

• Stir together instant coffee, sugar and water. Set aside.
• In a large mixer bowl, beat cream cheese until light and fluffy (2-3 minutes).
• Add powdered sugar and whipping cream.
• Continue beating until stiff peaks form (6-8 minutes).
• By hand, gently stir in 2 tablespoons of coffee mixture.
• Split ladyfingers in half lengthwise.
• Place half of ladyfingers in bottom of 9-inch square pan, cutting to fit, covering the entire bottom of dish.
• Sprinkle ladyfingers with more of the coffee mixture, reserving half.
• Top with half of cream cheese mixture.
• Sprinkle with half of grated chocolate.
• Repeat layers, ending with grated chocolate.
• Cover; refrigerate 2-4 hours.