Melt the butter in a small pan. Blend the biscuits in the food processor and slowly stir in the melted butter.
Cut the butter into small pieces.
In a heavy bottomed pan, melt the sugar without stirring and when when the caramel reaches a golden brown colour add the cream and remove from the heat. Allow to cool slightly and then gradually whisk in the butter. Add the salt to finish.
Place the chocolate and cream in a heatproof bowl over simmering water. As the chocolate melts, mix the cream into the chocolate until you have a shiny ganache. Stir in the amaretto at the end.
Compact the biscuits into the bottom of a glass. Pour the caramel on top and leave to set in the fridge for 30 minutes.
When cold, pour the chocolate on top and return to the fridge to set. Finish by placing gold leaf on top with tweezers.
«Make these desserts a day in advance and then bring them up to room temperature before serving.»