Amaretti Chocolate Sauce

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Preparation info

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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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.


  • 200 g (6 ½ oz) dark chocolate
  • 300 ml (10 fl oz) double cream, warmed
  • 3 tablespoons Amaretto liqueur
  • 4 amaretti 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.