4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 cup half-and-half
1 tablespoon amaretto
1 teaspoon pure vanilla extract
1⁄2 cup whipped cream
Ghirardelli Unsweetened Cocoa, for garnish
1. Instead of flavoring your hot chocolate with amaretto as this recipe calls for, use 1 tablespoon hazelnut, coffee, or orange liqueur, or peppermint schnapps, or 1⁄2 teaspoon almond or peppermint extract.
2. In a small saucepan, combine the chocolate chips and half-and-half over low heat and bring to a simmer, whisking constantly. Simmer for 1 minute or until the mixture thickens slightly. Remove from the heat; whisk in the liqueur and vanilla. Pour into four 1⁄2-cup demitasse or coffee cups. Top each serving with whipped cream and dust with cocoa. Serve immediately.
From The Ghirardelli Chocolate Cookbook: Recipes and History from America's Premier Chocolate Maker by The Ghiardelli Chocolate Company