1 c. whipping cream
1/3 c. sugar
2 (4 oz.) bittersweet chocolate bars, chopped
2 tbsp. butter
3 to 4 tbsp. amaretto

Combine first 4 ingredients in a small saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat and stir in liqueur. Serve warm or at room temperature with ice cream and pound cake. Yield: 2 1/4 cups.