Ingredients

1 1/3 cup /300 ml whole milk
1/3 cup /80 ml amaretto (almond flavored liqueur)
2 tablespoon /25 g granulated sugar

4 ounce /115 g green & black’s dark chocolate (bittersweet or semisweet), chopped
4 ounce large scoops vanilla swiss almond ice cream
3/4 cup /190 ml whipping cream

Preparation

Baking Directions:

To make the hot chocolate: Pour the milk, amaretto and sugar into a medium-sized saucepan and place over medium heat until the milk comes to a near simmer, stirring until the sugar dissolves.

Place the chopped chocolate in a bowl.

While the milk is heating up and before it comes to a near simmer, set the bowl of chopped chocolate over the saucepan of milk, stirring until the chocolate is melted and smooth.

Whisk the melted chocolate into the milk mixture to blend, and keep warm.

Serving Directions:

To serve the floats: Whisk the whipping cream in a large bowl until soft peaks form.

Place one scoop of ice cream in each of four tall coffee glasses.

Pour the hot chocolate mixture over the ice cream and top with the whipped cream.

Grate chocolate over the cream.

Serve immediately with long soda fountain or iced tea spoons.