Hot Chocolate

Directions

1. 1
   In a small bowl add the whipping creme, vanilla and add 1/2 of the 1 tablespoon of cocoa beat with an electric mixer on medium speed for about 2 - 4 minutes until peaks form and are stiff.
2. 2
   Granulated sugar can be added to this whipped creme while whipping to taste if desired.
3. 3
   Refrigerate until ready to serve.
4. 4
   While creme is being heated on very low heat melt in a double boiler or a bowl on top of a pot with boiling water the the chocolate chips or micro wave them until just melted do not over cook set aside.
5. 5
   To heated creme, add Grand Marnier, Bailey's Irish Creme, on low heat until steaming.
6. 6
   Add melted chocolate and stir constantly until temperature has reached steaming again, do not simmer or bring to boil.
7. 7
   Serve immediately with a dollop of whipping creme and dust whipping creme with the remaining cocoa powder!
8. 8
   Note: I prefer using the double boiler method for melting the chocolate as the chocolate is very smooth and hot and has not cooled down and it will blend very quickly and easily with a wire whisk in the heated creme.
9. 9
   When using eggnog change out the Baileys Irish Creme for Rum.
10. 10
    Baileys can also be changed out for Kahlua in the regular recipe using creme.