- 4 small cups of espresso “ristretto” (strong and concentrated)
- 4 ounces really good bittersweet chocolate
- 1/3 cup heavy cream
- 1 tbsp sugar, or to taste
- Whipped cream to decorate, if you like (I prefer it without)
- Ground cinnamon, if liked
Welcome to Dinner In Venice. Here in my "Cucina Italiana" I will share with you my favorite recipes and their origins. Join me over the stovetop, or just curl up on the couch while I pour you a virtual caffe', or a glass of sparkling Prosecco. Are you ready?
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