Place egg yolks in a bowl. Heat milk and 125ml cream until near boiling then pour over the yolks whisking vigorously.
Pour back into the pan and place over a very low heat. Add the chocolate and stir until melted.
Add the amaretto and continue cooking, whisking occasionally for about 5 minutes, until the mixture is thick enough to coat the back of a spoon. Be careful not to overheat or you will get scrambled eggs.
Pour into a jug by way of a sieve to take out any egg that might have scrambled. Pour into your serving cups or pots and leave to set for at least a couple of hours.
Melt the white chocolate in a pan over hot water and leave to cool slightly. Add the remaining 50 ml of cream, then whisk until soft peaks form.
Spoon or pipe some cream onto the chocolate pots, then sprinkle with some crushed amaretti.
Serve with a whole amaretti biscuit on the side.
Fills 6 small coffee cups or 4 slightly larger ones.Can be made the day before serving.