Le Petit Chocolat Belge

PH factor: 8.0

Recipe

Ingredients:

Cocktail

o 5 ounces Godiva Hot Cocoa

o 1 ounce Bombay gin

o ¼ ounce Chartreuse (green)

o ¼ ounce Triple Sec

Garnish

o Chartreuse flavored whipped cream*

o Belgian chocolate curls

Method:

1. Prepare cocoa according

to package directions.

2. Combine cocoa with

remaining cocktail ingredients

in a cup or glass mug.

3. Top with whipped cream.

4. Garnish with chocolate curls.

Comments:

*Combine ¼ cup cream, 1 tsp.

Chartreuse and confectioners'

sugar to taste. Whip to form

soft peaks.

. . .