2 cups water

4 ounces bittersweet or semisweet chocolate, chopped

3 tablespoons Grand Marnier or amaretto or 4 teaspoons vanilla

1/4 cup whipping cream

Finely shredded orange peel (optional)

In a small saucepan combine water and chocolate; cook and stir just until boiling. Remove from heat; stir in liqueur. In a small chilled mixing bowl beat cream with an electric mixer on low to medium speed until soft peaks form (tips curl). Top each serving of cocoa with whipped cream; sprinkle with orange peel, if desired.