To make the Amaretto Ganache:

Cup of Yum
1. In a bain-marie, double boiler, melt the milk and dark chocolates until smooth.
2. Add the cream and butter, then mix until smooth.
3. Add the amaretto and homogenize with an immersion blender. Allow to cool slightly.

To assemble:

1. Line a baking sheet with parchment and spread the amaretto ganache over the top in about a 3 1/2 x 8 inch (9 x 20 centimeter) rectangle.
2. Refrigerate overnight.
3. Cut the chilled ganache into even triangles.
4. Melt the milk chocolate in a bain-marie and coat the triangles thoroughly using a fork. Allow the excess to drip off and place on a parchment-lined baking sheet. Repeat with remaining triangles.
5. Melt the dark chocolate and transfer to a piping bag with a fine tip or a parchment paper cone to drizzle thin lines across the milk chocolate covered triangles.
6. Allow to set before serving. Store in an airtight container in the refrigerator.