Ingredients:
2 cups heavy cream
1/4 cup almonds, toasted and finley chopped
8 Amaretti cookies, finely crushed
1 pound bittersweet chocolate, chopped
5 tbsp Amaretto liqueur
5 tbsp corn syrup
Cocoa powder
Preparing:
Combine the crushed Amaretti cookies and the chopped almonds.
Sprinkle onto a greased mould with baking parchment oil.
Simmer the chocolate, Amaretto and corn syrup, until the chocolate is melted.
Remove from heat, and set aside for 8 minutes.
Whip the cream, and fold into the chocolate mixture.
Pour into the mould, cover with plastic wrap and chill overnight.
Unmould and dust it with cocoa powder.
