Melt the chocolate in a heatproof bowl over simmering water. Bring the cream to the boil, add the melted chocolate and mix until smooth and glossy.
Stir in the amaretto and the candied peel. Pour into a tray and refrigerate until set.
Once set, cut into squares or use a melon baller to shape. Dust with cocoa powder and serve.
«Instead of the candied peel, try adding caramelised nibbed almonds or caramelised walnuts.»