12 large marshmallows
1 cup half & half
8 oz best-quality bittersweet chocolate, chopped into teeny-weeny bits
1 1/2 cups of milk
3/4 cup of amaretto
1/2 cup graham cracker crumbs
Toast marshmallows over a campfire or stovetop until golden brown. Let cool and reserve.
In a small pot, bring half-and-half to a boil. In a medium bowl, add chocolate. Pour cream over chocolate and stir until chocolate has fully melted. Return chocolate ganache to the pot and whisk in milk.
Over medium heat, bring to a simmer and stir in 1/2 cup of amaretto. Pour remaining amaretto into a small bowl so that it is 1/4 inch deep and place graham cracker crumbs on a small saucer 1/4" deep.
To assemble, dip the rims of each shot glass in amaretto, then in the graham cracker crumbs. Fill glasses with hot chocolate and top each with a toasted marshmallow (make life easier by transferring the hot chocolate first to a measuring cup with a spout).