This is a variation of a recipe developed by the late Patrick Clark, chef of New York's Tavern on the Green.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1 vanilla bean
3 cups milk
1 cup whipping cream
8 ounces chopped bittersweet (or semisweet) chocolate
3 tablespoons sugar
1/3 cup Chartreuse liqueur.
Preparation
Cut the vanilla bean lengthwise in half. Scrape seeds into large saucepan. Add bean, milk, and whipping cream and bring to simmer. Remove from heat; cover and let steep 20 minutes. Return to simmer. Add the chopped chocolate and sugar; stir until melted and smooth. Mix in liqueur. Ladle into mugs and serve.
