FRENCH HOT COCOA SUPREMEFrom CAMEO ROSE: MADISON'S VICTORIAN COUNTRY INN
- 1/2 Cup Ghiradelli Chocolate Chips (60% Cocoa)
- 1/4 C. Light Corn Syrup
- 3-4 TBLSP. Water
- 1/2 Tsp. Almond Extract
- 1/2 Tsp. Ground Cinnamon
- 1/8 Tsp. Ground Nutmeg
- 1 C. Chilled Cream
- 4 C. Milk
- Amaretto (if Desired)
(Prepare Chocolate Mixture Ahead of Time)
Chocolate Mixture: (In heavy medium saucepan) Heat chocolate pieces, corn syrup, water and spices over low heat, stirring until chocolate is melted and smooth. Stir in almond extract. Chill.
In chilled bowl, beat cream until stiff, adding chilled chocolate gradually. Continuing beating until mixture mounds when dropped from a spoon. Refrigerate.
Just before serving, heat milk through but do not boil. Fill cups 1/2 full with whipped cream mixture and add hot milk to complete. Stir to blend. Add Amaretto if desired. Top with whipped cream and shaved Ghiradelli chocolate to garnish. Inhale the rich chocolate aroma and enjoy!