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Ingredients
| 4 ounces | Ghirardelli Bittersweet 60% Cacao Baking Chips |
| 1 cup | Half and half |
| 1 tablespoon | Amaretto (almond liqueur) |
| 1 teaspoon | Vanilla extract |
| 1/2 cup | Whipped cream |
Directions
- In saucepan over low heat, bring chocolate and half-and-half to simmer, whisking constantly.
- Simmer 1 minute or until mixture thickens slightly.
- Remove from heat; whisk in liqueur and vanilla.
- Pour into four 1/2-cup demitasse or coffee cups.
- Top each serving with 2 tablespoons whipped cream; dust with Ghirardelli Unsweetened Cocoa (if desired)
- Serve immediately.
Tip: Instead of amaretto, use 1 tablespoon hazelnut, coffee, or orange liqueur or peppermint schnapps, or 1/2 teaspoon almond or peppermint extract.
