Also known as, Chocolate Grog. Grog? Yes, as you’re basically drinking a liquid candy bar with a shot of amaretto. Thick. Very thick. Grog just sounds like the best word to describe it.
But boy is it good.
I found this recipe while browsing the blogosphere the other night… this recipe came from Slashfood. I knew I had to make it IMMEDIATELY, printed out the recipe, and marched into the kitchen. Marched, according to Taylor, who knew instantly that I had my mind set on baking something. Am I that obvious?
I increased the recipe a bit, because I didn’t think 1 cup of liquid would be enough to satisfy the two of us. I would NOT recommend doing this. 1/2 cup a person is MORE than enough, believe me. Like, a shot of this is enough to put you in a sugar coma for a week. And even more so if I had actually had Ghirardelli chips instead of the cheap kind.
I de-moo’d (to de-moo; definition: to make dairy free) this recipe and simply substituted part soy milk and part soy creamer for the half and half, then topped it with mini marshmallows instead of whipped cream. You can follow the original recipe and I’m sure it would still be like a liquid candy bar.
I should also comment on the precious mugs we christened with this recipe… a gift from auntie Sal, aren’t they lovely?
Grown Up Hot Chocolate with Amaretto
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips (or semisweet chocolate chips)
1 cup half-and-half
1 tablespoon amaretto
1 teaspoon pure vanilla extract
1â„2 cup whipped cream
Ghirardelli Unsweetened Cocoa, for garnish
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 1â„2-cup demitasse or coffee cups. Top each serving with whipped cream and dust with cocoa. Serve immediately.