This simple sauce can lift the ordinary vanilla ice cream into a treat of a pudding. It’s also lovely served alongside a vanilla sponge or with poached pears or nectarines.
200g (6 ½oz) dark chocolate
300ml (10fl oz) double cream, warmed
4amaretti biscuits, roughly crushed
Place chocolate in a heatproof bowl over a pan of simmering water and heat until melted, stirring frequently. Pour in cream and mix well, then stir in liqueur and biscuits. Spoon over ice cream, cake or whatever you feel like eating.