Chocolate Amaretto Recipe

Heat dairy

In a medium saucepan, combine whole milk and heavy cream. Warm over medium-low heat until just steaming and small bubbles appear around the edges (do not boil), about 4–5 minutes, stirring occasionally to prevent a skin.

Incorporate dry ingredients

Whisk in the unsweetened cocoa powder, granulated sugar, and fine sea salt until fully dissolved and mixture is smooth, about 30 seconds.

Add chocolate

Remove saucepan from direct heat and add the finely chopped bittersweet chocolate. Let sit 30–45 seconds to allow melting, then whisk vigorously until the chocolate is fully melted and the mixture is silky and homogeneous.

Finish the drink

Return the pan to very low heat just to warm through (do not boil). Stir in the vanilla extract. Remove from heat and stir in the amaretto liqueur. Taste and adjust: add up to 1 additional tablespoon amaretto if you prefer a stronger almond note.

Assemble and serve

Divide the chocolate amaretto evenly between two heatproof mugs. Top each with a generous spoonful of whipped cream. Sprinkle toasted almond slices over the cream and finish with a light dusting of grated dark chocolate or cocoa powder. Serve immediately.

To toast almonds: in a small dry skillet over medium heat, add the almond slices and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and cool briefly before using.