Right you are going to need:-
a 1kg loaf tin - line it with cling film
300g white chocolate - I used 2/3rds cooks choc, 1/3 milky bar - this works nicely for a nice texture
4 tbps milk
115g diced unsalted butter
3 tbsp amaretto
2 large eggs - separated
300ml double cream
Ratafia biscuits
for the coulis - any soft fruit - stick in a pan, with a tbs of sugar and some water, cook till soft and then sieve.
1. break the choc into a bowl with the milk and stick over a bowl of simmering water til choc is melted.
2. whisk in the butter and then add the amaretto (don't taste it at this stage, you'll never stop bloody eating it).
3. When choccy mixture is cooled, beat in the egg yolks until smooth and well blended.
4. Whip the cream and fold that in.
5. whisk egg whites til stiff and then fold them into the mixture.
6. Pour half the mixture into the lined tin. Then sprinkle ratafia biscuits over the first half. Top up with rest of mixture. Freeze overnight.
7. Serve garnished with coulis, mint and with a side drink of amaretto and just sit back and wait for the compliments.
NOTE:- mixture needs to be quite thick. About the same viscosity of a cake mixture, but probably slightly runnier. When you pour it into tin it should leave a trail.