In a heavy bottom saucepan, heat the cream over medium heat, to a light simmer. Remove from heat.
Add the chocolate to the hot cream and whisk until the chocolate has completely melted. Continue to whisk until slightly thickened. Transfer the cream and chocolate to a bowl and place in the refrigerator to cool.
In a small bowl, whisk together the egg and sugar until the sugar has dissolved, and the it's silky and smooth.
Transfer cream mixture to the bowl of a stand mixer, fitted with the whisk attachment. Add egg, sugar and Amaretto. Whisk until the mixture thickens and holds medium peaks. Place back in the refrigerator until ready to use.