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,
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.