After dinner, this rich, slightly spicy chocolate-coffee beverage is a dessert in itself. Or it can be a luscious snack for chocophiles. It is the creation of Chef Maria Liberati and is included in The Basic Art of Italian Cooking (2006).  In Italy, she says, these types of drinks are very popular in coffee bars and are served during happy hours.

Chef Liberati is a native of central Italy, where her family owned a vineyard. Before pursuing her love of preparing fine food, she was a fashion model. She divides her time between her offices and residences in Italy and the USA.

Visit www.marialiberati.com

 

Cioccocaffe

1 cup of hot espresso coffee
1/3 cup of unsweetened cocoa
1/1/2 cups milk
1/2 cup sugar
1/2 tbsp flour
1 cinnamon stick
peel of one orange
3/4 cup whipped cream
1 tbsp powdered sugar
2 ounces dark bittersweet chocolate pieces

In saucepan, place milk, cinnamon stick, and orange peel. Heat just before it begins to boil. Remove immediately.

In bowl mix sugar, flour, cocoa. Stir in with wooden spoon—a little at a time—hot milk mixture. Place this mixture in saucepan and place on medium heat. Mix continually with wooden spoon for about 15 minutes. Place on low heat. Add hot coffee. Stir for about 1 minute. Remove from heat.

In separate bowl, beat whipping cream until peaks start to form. Add powdered sugar and then chocolate pieces chopped finely. Remove orange peel and cinnamon. Serve in tall, coffee glasses. Top with whipped cream mixture