Layered Mocha

Iain Bagwell
Sip hot chocolate through layers of hot espresso and thick, cold cream in this deconstructed mocha. It's based on the classic bicerin (beech-e-reen), from Caffè al Bicerin in Turin, Italy, and it fits right into our coffee-loving culture here in the western United States. Prep and Cook Time: about 30 minutes. Notes: Serve in heatproof glasses to see the layers. Stir in more sugar to taste.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 235
Caloriesfromfat 65 %
Protein 1.5 g
Fat 17.3 g
Satfat 11 g
Carbohydrate 22 g
Fiber 1.2 g
Sodium 15 mg
Cholesterol 41 mg

Ingredients

1/2 cup whipping cream
1/2 cup chopped semisweet chocolate
2 1/2 tablespoons sugar, divided, plus more to taste
1 cup hot brewed espresso
1 teaspoon unsweetened cocoa powder (optional)

Preparation

1. Place cream in a bowl and chill until very cold, about 15 minutes. Fill 4 heatproof glasses (6 to 8 oz. each) with boiling water.

2. In a small saucepan over high heat, bring 3/4 cup water to a boil. Reduce heat to low and whisk in chopped chocolate until smoothly blended. Add 1 tbsp. sugar. Stir over medium-low heat until mixture thickens slightly and coats spoon in a thin layer, 3 to 5 minutes. Cover and keep hot.

3. Whip cream with 1 tbsp. sugar until thick, but before peaks form (cream should still be pourable). Mix remaining 1/2 tbsp. sugar with hot espresso.

4. Drain water from glasses. Pour one-quarter of hot chocolate into a glass. Hold a spoon, concave side down, at about a 45° angle so tip of spoon touches inside of glass, slightly above chocolate. Very slowly, pour one-quarter of espresso over back of spoon. Repeat for each glass. Spoon thick cream onto espresso, dividing evenly between glasses. Sift a bit of cocoa over cream if you like. Serve immediately.

Note: Nutritional analysis is per serving.

Note:

November 2007