Dining, Food & Wine Article |
Recipe: Chocolate-Cello
By April White
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.
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.
Originally published in Philadelphia magazine, December 2005
 |
Change text size |
 |
Print |
 |
Email |
 |
Write a comment |
User comments
- No users have posted comments on this article.
