Amaro Hot Chocolate


  • For the Angostura Whipped Cream:
  • 1 cup (237ml) heavy whipping cream
  • 1 tablespoon (15ml) simple syrup (see note above)
  • 1 teaspoon (5ml) vanilla extract
  • 6 dashes Angostura bitters
  • For the Hot Cocoa:
  • 1/4 cup (58g) unsweetened cocoa powder, such as Valrhona
  • 1 tablespoon (13g) granulated sugar
  • Pinch kosher salt
  • 3 cups (710ml) milk
  • 8 ounces (227g) semisweet chocolate chips (or other type of chocolate, such as milk chocolate, depending on your taste)
  • 1 teaspoon (5ml) vanilla extract
  • 5 ounces (148ml) Italian amaro, such as Averna

Tiramisu for Two

Original Recipe Here


1 cup heavy cream
3/4 cup sugar, divided
1 (8-ounce) package mascarpone, at room temperature
1 teaspoon vanilla extract
1 (7-ounce) package ladyfingers

1 teaspoon cocoa powder
1 cup strong black coffee



Have 4 serving dishes/glasses ready.

In a chilled bowl combine 3/4 cup of heavy cream and 1/4 cup sugar. Whip with a hand mixer until soft peaks form. Cover and refrigerate until ready to use.

In a large bowl combine the mascarpone, 1/4 cup heavy cream, vanilla and the remaining 1/2 cup of sugar. Whip with a hand mixer until light until fluffy.

Reserve 4 ladyfingers for garnish. Using 1 lady finger at a time, snap or cut in half, then dip it quickly into the coffee, and drop it into the bottom of a wine glass. Repeat with the other 3 glasses. Put a heaping tablespoon of the cream cheese mixture on top of the ladyfingers in each glad. Do another layer of ladyfingers dipped in coffee, another of the cream cheese mixture, then 1 more layer of ladyfingers. Top with remaining filling and dollop with the whipped cream. Break the reserved 4 ladyfingers in half and insert 2 halves into the top of each glass.

Put the cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at least 1 hour before serving.