Bicerin de Turin
Chocolat chaud, café espresso et crème fouettée, servis en couches dans un petit verre.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Melt the chocolate
In a small saucepan, warm the milk, chopped chocolate and sugar over low heat, stirring constantly with a whisk or spoon. Heat gently to about 70°C (160°F), just until smooth and slightly thick, without ever letting it boil.
- 150 g dark chocolate
- 150 ml whole milk
- 2 tbsp sugar
✅ C'est prêt quand : the chocolate is fully melted into a smooth, glossy, slightly thick cream that coats the back of a spoon
Whip the cream
In a chilled bowl, whip the cold cream with the sugar until it just holds soft peaks. Stop before it turns stiff, so it stays light enough to float gently on top of the drink.
- 200 ml heavy cream
- 1 tbsp sugar
✅ C'est prêt quand : the cream holds a soft shape on the whisk but is not stiff or grainy
Brew the coffee
Brew the espresso so it is very strong and very hot, ready to pour as soon as the chocolate and cream are prepared.
- 240 ml espresso coffee
✅ C'est prêt quand : you have hot, strong espresso with a thin layer of foam on top
Layer the glasses
Warm 4 small heatproof glasses with hot water, then dry them. Pour the hot chocolate into the bottom of each glass, filling about a third. Tilt each glass slightly and pour the hot coffee down the side, very slowly, so it settles as a second layer instead of mixing into the chocolate.
- 150 g dark chocolate (from step 1, as hot chocolate)
- 240 ml espresso coffee (from step 3)
✅ C'est prêt quand : you can see two distinct layers, dark chocolate below and coffee above, with little or no mixing between them
Top with cream
Spoon the whipped cream gently on top of the coffee layer, piling it slightly, without stirring it into the drink below.
- 200 ml whipped cream (from step 2)
✅ C'est prêt quand : a soft dome of cream sits on top, clearly separate from the coffee underneath
Serve the bicerin
Dust the cream lightly with cocoa powder if you like, and serve the bicerin at once, warm, with a small spoon. Drink it without stirring at first, so you taste each layer, then mix if you want it all together.
- to dust cocoa powder
Melt the chocolate
In a small saucepan, warm the milk, chopped chocolate and sugar over low heat, stirring constantly with a whisk or spoon. Heat gently to about 70°C (160°F), just until smooth and slightly thick, without ever letting it boil.
- 150 g dark chocolate
- 150 ml whole milk
- 2 tbsp sugar
✅ C'est prêt quand : the chocolate is fully melted into a smooth, glossy, slightly thick cream that coats the back of a spoon
Whip the cream
In a chilled bowl, whip the cold cream with the sugar until it just holds soft peaks. Stop before it turns stiff, so it stays light enough to float gently on top of the drink.
- 200 ml heavy cream
- 1 tbsp sugar
✅ C'est prêt quand : the cream holds a soft shape on the whisk but is not stiff or grainy
Brew the coffee
Brew the espresso so it is very strong and very hot, ready to pour as soon as the chocolate and cream are prepared.
- 240 ml espresso coffee
✅ C'est prêt quand : you have hot, strong espresso with a thin layer of foam on top
Layer the glasses
Warm 4 small heatproof glasses with hot water, then dry them. Pour the hot chocolate into the bottom of each glass, filling about a third. Tilt each glass slightly and pour the hot coffee down the side, very slowly, so it settles as a second layer instead of mixing into the chocolate.
- 150 g dark chocolate (from step 1, as hot chocolate)
- 240 ml espresso coffee (from step 3)
✅ C'est prêt quand : you can see two distinct layers, dark chocolate below and coffee above, with little or no mixing between them
Top with cream
Spoon the whipped cream gently on top of the coffee layer, piling it slightly, without stirring it into the drink below.
- 200 ml whipped cream (from step 2)
✅ C'est prêt quand : a soft dome of cream sits on top, clearly separate from the coffee underneath
Serve the bicerin
Dust the cream lightly with cocoa powder if you like, and serve the bicerin at once, warm, with a small spoon. Drink it without stirring at first, so you taste each layer, then mix if you want it all together.
- to dust cocoa powder
The Story Behind the Dish
Turin has long been one of Italy's great chocolate cities, with a strong tradition of cafés serving hot chocolate drinks called bavareisa long before espresso machines existed. The bicerin grew out of that tradition, becoming its own layered drink of chocolate, coffee and cream, named simply after the small glass it is served in.
Historic Turin cafés near the city's old market squares kept the drink alive through the centuries, and it remains a point of pride on local menus today, usually drunk slowly on a cold morning.
⭐ Why It's Famous
It captures Turin's two great specialties, fine chocolate and strong coffee, in one warm, layered glass that is as pretty to look at as it is comforting to drink.
💡 Fun Fact
By tradition the bicerin is served without a spoon for stirring the drink itself, so each sip naturally moves from cream, to coffee, to chocolate, in that order.
Turin, Piedmont
45.07°N, 7.69°E
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