- Heat 3c cream to 180 degrees.
- Remove from heat and add 6oz chocolate – melt thoroughly
- Refrigerate overnight
- Make Genoise
- Whip chocolate cream until stiff.
- Cut in half
- Sprinkle bottom half with Amaretto
- Cover with chocolate cream
- Place second half
- Cover with chocolate cream.
- Use a large tip to make a nice squigly design toward center.