Bicerin (Hot Chocolate With Coffee And Cream)

• 25 grams (1 oz) best-quality dark (at least 70%) chocolate, finely chopped
• 100 milliliters (3 1/2 fl oz) freshly brewed espresso (double espresso)
• 2 teaspoons teaspoons granulated sugar, or to taste
• 1 teaspoon bittersweet (unsweetened) cocoa powder
• 80 milliliters (2 1/2 fl oz/ 1/3 cup) pouring (single/light) cream

1. Place the chocolate in a small bowl and pour the hot espresso over it. Stir gently until the chocolate melts.
2. Combine the sugar and cocoa powder in a small saucepan and add a splash of the coffee and chocolate mixture to make a smooth paste, ensuring there are no lumps. Then add the rest of the coffee mixture and heat gently over a low heat, just until the sugar dissolves and there are no more grains, 1-2 minutes. Do not let it boil. Pour the coffee hot chocolate into a glass.
3. Place the cream in a jar with a tight-fitting lid and shake (alternatively, you can whisk it by hand in a bowl), until it thickens significantly but still has a pouring (and drinking) consistency. Marco (who used to be a barman during his university days) can do this in less than 10 seconds before it turns into whipped cream, which is not exactly what you want - I take longer, about 30 seconds, to get the cream to the right consistency. Just shake and check as you go, if you don't know your own strength.
4. Pour the cream into the glass, using a teaspoon to help the cream float in a layer - it will stop the flow of cream just hitting the bottom of the glass. The spoon should be barely touching the hot chocolate and make sure to not let the cream touch the side of the glass.

chocolate, milliliters, sugar, bittersweet, milliliters

Taken from food52.com/recipes/80723-bicerin-hot-chocolate-with-coffee-and-cream (may not work)