1 x 200g block Choceur white chocolate
150ml Double cream
6 x Belmont Scottish Shortbread fingers
Break up the chocolate and put into a heatproof bowl along with the cream and Amaretto.
Put the bowl over a pan of boiling water (make sure the base of the bowl doesn’t touch the water).
Stir gently until the chocolate has melted.
Break up the shortbread biscuits into small bits, stir into the chocolate mixture.
Divide the mixture between 4 small pots or glasses, allow to cool, and then serve.