Melt the chocolate and butter slowly in a bowl over simmering water and remove from the hob.
In another bowl, whip the cream until it is half stiff.
Beat the eggs and honey in a third bowl until you have a lightly frothy mixture. Then carefully fold in the amaretto, the liquid chocolate butter mixture and the cream. It is best to fill small dessert glasses with a piping bag and refrigerate for at least 1 hour before serving.
Tip: Add a cream tuff and 2 mint leaves to the garnish.
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