Bicerin Classico

• 6 ounces whole milk
• 3 ounces bittersweet chocolate (finely chopped or shaved, may also use Gianduja)
• salt, a pinch
• 8 ounces espresso or 8 ounces very strong coffee
• whipped cream, lightly sweetened

1. Make the hot chocolate: heat the milk slowly in a small saucepan over low heat, stirring often, until steaming; be careful not to scorch it.
2. Add in the chopped chocolate and salt to steaming milk; stir slowly over low heat; do not allow the mixture to boil; remove from heat.
3. To assemble bicerin: use 4 tempered short-stemmed glasses and pour 2 ounces of hot, freshly pulled espresso into each.
4. Next, create a separate layer with 2 ounces of the warm chocolate on top of each espresso layer by pouring down the bottom of a tablespoon held against the side of the glass.
5. Again, using tablespoon, pour another equal layer of cream over the top of each drink.
6. The cream should be hand-whipped to a consistency just thick enough to float on top of the drink.

milk, bittersweet chocolate, salt, espresso, whipped cream

Taken from www.food.com/recipe/bicerin-classico-380778 (may not work)