Winter Recipe For Amaretto Hot Chocolate Floats From Curtis Stone

Amaretto Hot Chocolate


Serves: 4

Prep Time: 15 minutes  

Cook Time: 15 minutes

Make-Ahead: The hot chocolate mixture can be made 1 day ahead, cooled, covered, and refrigerated. Cover and rewarm over medium-low heat before serving. The whipped cream can be made 2 hours ahead, covered and refrigerated.



  • 1 1/3 cups whole milk
  • 1/3 cup amaretto or other almond-flavored liqueur
  • 2 tablespoons sugar
  • 4 ounces dark chocolate (bittersweet or semisweet), chopped
  • 3/4 cup heavy whipping cream
  • 1 pint vanilla ice cream



  1. In the Curtis Stone 2.5-quart sauce pan, combine the milk, amaretto and sugar and bring to a near simmer over medium heat, stirring until the sugar dissolves. Remove the pan from the heat. Add the chocolate, cover, and set aside for 5 minutes, or until the chocolate melts. Whisk the melted chocolate into the hot milk mixture to blend and keep warm.
  2. In a large bowl, whisk the heavy cream until soft peaks form.
  3. Place one scoop of ice cream in each of four bowls. Pour the hot chocolate mixture over the ice cream and top with the whipped cream. Serve immediately with spoons.
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