Torta di Nocciole al Bicerin

INGREDIENTS

- Torta di Nocciole Flavour: 2 capsules, 40ml each

- Nespresso Dark chocolate: 6 squares

- Single Cream: 160ml

- Semi-skimmed milk: 20ml

- Crushed Hazelnut: 1 tsp

- Cocoa powder: 1/2 tsp

MATERIALS

- Nespresso Barista Device or Aeroccino

- Lungo glass

- Nespresso Original Coffee Machine

LET'S MAKE IT

1. Add 6 squares of dark chocolate, 60ml of cream and 20ml of milk to the Nespresso Barista jug and choose the Hot Chocolate recipe and press start.

2. Pour the mixture equally into two Lungo glasses.

3. Brew one capsule of Torta di Nocciole Variations over each coffee.

4. Wash and dry the Barista jug (it works best if the jug is cold)

5. Pour the remaining 100ml of cream to the Barista jug and press the 'Espresso Con Panna' on screen and press the start button on the device.

6. Spoon the whipped cream on top of the coffee and garnish with some crushed hazelnuts and cocoa powder.

7. serve and enjoy!

INGREDIENTS

- Torta di Nocciole Flavour: 2 capsules, 40ml each

- Nespresso Dark chocolate: 6 squares

- Single Cream: 160ml

- Semi-skimmed milk: 20ml

- Crushed Hazelnut: 1 tsp

- Cocoa powder: 1/2 tsp

MATERIALS

- Nespresso Barista Device or Aeroccino

- Lungo glass

- Nespresso Original Coffee Machine

LET'S MAKE IT

1. Add 6 squares of dark chocolate, 60ml of cream and 20ml of milk to the Nespresso Barista jug and choose the Hot Chocolate recipe and press start.

2. Pour the mixture equally into two Lungo glasses.

3. Brew one capsule of Torta di Nocciole Variations over each coffee.

4. Wash and dry the Barista jug (it works best if the jug is cold)

5. Pour the remaining 100ml of cream to the Barista jug and press the 'Espresso Con Panna' on screen and press the start button on the device.

6. Spoon the whipped cream on top of the coffee and garnish with some crushed hazelnuts and cocoa powder.

7. serve and enjoy!