Chocolate Amaretto Cappuccino
Author: Kitchens
  • 3 ounce fine-quality semi-sweet chocolate with 60% cocoa, such as Callebaut
  • 1 Cup whole milk
  • 3/4 Cup brewed strong espresso
  • 2 ounces amaretto liqueur; see * Note
  1. * Note: You can substitute the amaretto with any fine liqueur, like Grand Marnier or Irish Whiskey.
  2. Finely chop the chocolate and place the pieces in a double boiler, set over, but not touching, simmering water or in a heavy saucepan over low heat. Add the milk and whisk continually until all chocolate is uniformly melted, about 5 minutes. Turn the heat to medium until the liquid comes to a slow simmer; remove the pan from the heat and add the espresso and amaretto.
This recipe yields 2 servings.

Each serving: 282 calories; 70 mg sodium; 17 mg cholesterol; 17 grams fat; 33 grams carbohydrates; 6 grams protein; 2.50 grams fiber.

NOTES: Recipe from executive chef Peter Dean at the Omni Los Angeles Hotel atop Bunker Hill
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