BICERIN
Servings: 3-4

3 ounces plain chocolate
1 cup whole milk
1 teaspoon granulated sugar
1/2 teaspoon flour
1 tablespoon heavy cream
1 cup hot sugared coffee
3 to 4 tablespoons whipped cream

Melt chocolate over low heat.

Add milk, sugar, flour, and cream and heat gently for 1 minute.

Pour the sugared coffee in a champagne glass. Add the warm chocolate mixture and top with whipped cream.

COFFEE BISCUITS from Caffe al Bicerin
On a low flame, melt 300 grams of dark bitter chocolate in 110 grams of butter and allow to cool.

Whip four eggs with 200 grams of sugar, a spoonful of liquid coffee and two spoonfuls of vanillina. Add the chocolate and 80 grams of flour and half a spoonful of yeast and half of salt.

Leave it in the fridge for about 15 minutes and then put the mixture into the oven so that the biscuits are about 5 cm. apart. Cook for about 10 minutes at 180 degrees C (350 degrees F).

Acclamazioni!