Taste: Recipe: Chocolate-Cello

Forget limoncello, the bracing traditional Italian meal-ender. At Valentino’s on the Square, a cozy Italian spot near Rittenhouse, cold weather brings ­“chocolate-cello,” a boozy, satisfying ­dessert-in-a-glass. General manager Massimo Fazzina is generous with the complimentary cordial — and its simple recipe.

Serves 16.

    2    c. sugar
    18    oz. bittersweet Belgian chocolate
4 1/4    c. half-and-half
    1/2    c. grappa or favorite vodka,
        or to taste

Melt sugar and chocolate in a bowl over simmering water or in a double boiler, stirring until smooth and creamy. In another pan, warm half-and-half. (Do not boil.) Add warm half-and-half to chocolate mixture, stirring until smooth. Chill mixture.
Before serving, mix with liquor. Serve in cordial glasses.

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